The Pinot Noir was crafted from carefully handpicked fruit from the sustainably farmed Vela Vineyard located high above Lake Dunstan in the Cromwell Basin of Central Otago. The different clones were kept separated in individual fermentation vats of 3 to 5 tons. An average of a 5-7 day cold soak was followed by a 7-10 day fermentation time at a peak temperature of 28 ̊C and 5-7 days of post fermentation maceration. The traditional punch down technique was used to ensure maximum extraction of flavors and tannins. Each batch went into French oak where it underwent malolactic fermentation and was matured for 9 months.
Twelfth Night Sauvignon Blanc
Hailing from the historical Wairau River & Awatere Valleys in the famed Marlborough region of New Zealand, the grapes for this Sauvignon Blanc were sustainably grown in a cool, maritime climate with abundant sunshine. Fermented to dryness at temperatures of 14- 17 ̊C, the wine displays the purity of New Zealand flavors. Aged on the lees for 5 months, the wine has a richness and intensity unique to the Marlborough region.