Handpicked with family and friends, from the Kōkako vineyard in the Ohiti valley, on a bright sunny day.
As first-time Arneis makers, we got adventurous and made 3 portions in different styles to see what potential the Arneis had. The first pressing went into a stainless steel tank and was fermented cold over six weeks with an aromatic yeast. The second pressed portion went into old barrels and had a wild ferment with the natural yeasts present on the grapes when they came in. The third portion, we destemmed some handpicked bunches into a small open fermenter and fermented them on skin again with wild yeasts.
The resulting wine is a green-yellow orange. Bright and fresh with aromas of passion fruit, baked pears and tropical fruits. On the palate, there are flavours of almond and more baked pear, a full mouth-filling fruitiness balanced with the acid that brings you back for more.
