||Slightly cooler than most of the Marlborough Valley with a slower annual ripening period.
|Composition of the land
||Deep, fertile, free-draining soils.
||The juice was pressed off immediately following harvesting to minimize skin contact and juice deterioration. After settling, the juice was fermented using a selected yeast strain in stainless steel at cool temperatures to retain fruit flavour and freshness. This batch was selected as a Pioneer Block wine due to its power and intensity of flavour.
||Well matched with smoked salmon and steamed green-lipped mussels.