Vermillion

The grapes grow in higher-altitude Mangatahi on southern river terraces of the Ngaruroro; the soil consists of sandy loam over alluvial gravel with iron-rich “red metals”. The grapes are picked by hand. The wine is made from two lots: the larger portion is fermented as a whole-bunch rosé spontaneously in a stainless-steel tank and undergoes complete malolactic conversion. The red portion ferments with wild yeasts from partly destemmed and whole grapes in open fermenters, remains on the skins for ten days and is handled gently. The two lots are then blended. The result is a light, juicy red wine with bright fruit, lively acidity and a fine yet clearly defined tannic structure. The wine is made unfiltered and without additions.