Vintage: The 2006 vintage was possibly the earliest vintage on record. An unusually warm winter and spring gave an early bud burst and flowering period which resulted in good fruit set and crop levels. Despite the early harvest, average to below average temperatures over the ripening period (late summer-early autumn) allowed the grapes to retain the crisp, intense flavours Marlborough is known for. 2006 was an excellent vintage.

Winemaking: Grapes were picked in 2 lots. The first (65%) were hand-harvested, whole bunch pressed with the pressings separated, fined and returned to freerun, ex-press to old oak barrels. Fermentation lasted 8 weeks using 60% cultured and 40% indigenous yeasts. Maturation lasted 5-6 months. The machine-harvested lot (35%) was de-stemmed, crushed and pressed with the pressings separated, fined and returned to free-run, ex press to tank. Fermentation lasted 3 weeks, using 100% cultured yeasts. Wine was then blended prior to bottling.

Bronze Medal : 2007 Australia New Zealand Organic Wine Show