|Peak Drinking||0 – 3 Years|
The fruit was machine harvested from our Stoneleigh vineyards during the month of April. The grapes were swiftly transported to the Marlborough winery and held to extract a light rose colour from the skins, before being gently bag pressed, then clarified. The juice was wild fermented with the natural vineyard yeast that arrived on the fruit, in temperature controlled stainless steel tanks between 14-16C. After fermentation the various tanks were blended, clarified and simply filtered to bottle.