The grapes were handpicked and whole bunch pressed. Then the juice was racked off to barrels for fermentation. A warm, fast ferment was encouraged. The base wines underwent full malolactic fermentation and were aged on gross lees in old French oak. The secondary yeast fermentation was conducted in the bottle and the wine was aged on the yeast lees for sixty five months. The bottles were hand riddled over a five-week period before half the vintage was disgorged on 9th & 10th October 2017. The remainder was disgorged in March 2018. – Claire Allan, Huia

A touch of funk quickly blows off to reveal a lovely, just-baked shortbread smell with citrus and baked apple. There's plenty of volume to the palate here, allied to a very fine bead and nice pastry notes. There's a bit of grip and fruit lasts nicely, with acidity that is settled but drives assertively through a chalky finish. - Ed Merrison, CellarHand