Pioneers of the Waipara Valley the Sherwood family have been working this land for over 30 years. Waipara is a region with great potential that is still to be
The harvested fruit was tipped directly into open top fermenters and cool soaked for up to six days. The cap was hand plunged two times a day during the indigenous fermentation and skin contact lasted for an average of 24 days. It was then pressed and put into stainless steel tanks for six months for malolactic fermentation and maturation. The wine was then blended, lightly fined, filtered and bottled.
Rich plum and earthy tones with a hint of toasty oak on the nose. The palate has a lovely sweet entry, which builds in the mouth, supported by ripe and silky fruit and oak tannins.