Made from hand-picked fruit, which is whole-bunch pressed. Brief maturing on lees, with some batonnage.

2006

5/5 stars and highly recommended (best buy) by Cuisine Magazine NZ (May 2007)

gold medal: Royal NZ Easter Wine Show 2007

silver medal: Air NZ Wine Awards 2006, Liquorland NZ Top 100 Wine Competition 2006, NZ International Wine Show 2006

Winemaker’s tasting notes: "Perfumed with alluring ripe pear and spicy baked apple aromas; a full, rich wine with a fresh and lively finish". 14% alc.; pH: 3.67; total acidity: 5.01; residual sugar: 9.72 g/L. [The acidity is low, and the pH a bit high for the wine to be properly balanced, however; a drink-sooner-rather-than-later style.]

2004

5/5 stars from Michael Cooper (Buyer's Guide to NZ Wines 2007); 5/5 stars from Cuisine Magazine NZ (May 2005)

gold medal: Royal NZ Wine Show 2005;

silver medal: Air NZ Wine Awards 2004;

Winemaker’s tasting notes: "A richly flavoured and full-bodied, off-dry style displaying delicious pear, stone fruit and spicy cinnamon aromas; opulent and mouthfilling, balanced with natural acidity". Made from hand-picked, whole-bunch pressed fruit; 14% alc.; a touch of residual sugar (9 g/L).