We handpicked parcels at the peak of ripeness from mid April to early May.
All wine was barrel-aged in French oak, about 64% new, for circa 34 months before final blending.
Wine growing and winemaking team: Judy Fowler, Phil Nunweek, Evert Nijzink
Puriri Hills Estate
59% Merlot, 29% Carménère, 14% Cabernet Franc, 7% Malbec.
Less than 4300 bottles produced