Vintage 2016 was tremendous in Hawkes Bay. We harvested our Limeworks block on Friday 8th April and trucked the fruit to Auckland for processing. The ferment was started in tank and then went off barrel to finish. The wine then went through a partial malolactic fermentation. About 20% of the barrels were new American oak with the balance being seasoned American and French oak. The wine stayed in barrel for 11 months.
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