Grapes are sourced from 3 organic vineyards in the Wairau Valley of Marlborough, with 10% of the blend fermented in barrel with wild natural yeast while the remaining juice in fermented with unique yeast and kept on lees until blending altogether. On the nose you get the classic intensity of tropical fruit with fresh citrus notes which follow through elegantly on the palate, the time in barrel gives the wine a bit more complexity and body. Pairs well with seafood, white meat and salads.

About the Producer

Chris Darling and Bart Arnst teamed up in 2007 (with 50 years experience in winemaking) to create high-quality, organic wines under their own label. Using only certified organic grapes from 3 different vineyards, they strive to produce complex and textural wines that are perfect for any occasion. Their commitment to the environment is reflected in their choice to use organic grapes, which not only helps to limit the impact on the environment, but also results in wines of exceptional quality and traceability.

Vineyard and Winery

Marlborough is by far New Zealand’s largest grape growing region with more than two-thirds of all plantings. First planted in 1873 it is known in the region by the Maori name, Kei puta te Wairau meaning ‘the place with the hole in the cloud’ due to its very high 2,410 sunshine hours a year. High sunshine and a dry growing season help to create the famous intense flavours. Generally, plantings are in two main valleys of Wairau and Awatere. Much of the land is alluvial river basin with well-drained soils that provide an ideal for Sauvignon Blanc and clay slopes better suited Pinot Noir and Pinot Gris.