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The fruit for this wine was grown on the lower terraces of Askerne Vineyard. 100% of the juice was barrel fermented. 20 % new French oak with the balance one to three year old. A considerable proportion of the barrels went through malolactic fermentation
TA 5.48 g/l
Residual Sugar >1 g/l
Five barrels of concentrated fruit were harvested off our estate vineyards at the beginning of April. After an extended fermentation in French oak the barrels were blended and bottled. Notes of orange blossom, apricot kernel and almond flour on the nose lead through to a broad and weighty palate. Fruit concentration and dry extract provide the palate weight whilst barrel and natural yeast fermentation provide texture and complexity. Drink now or cellar for 1 to 3 years.