Sourced from two elevated Central Otago sites. One in Bendigo, grown on weathered schist soils at 350m altitude. The other from the famed Packspur Vineyard in Lowburn, where sand loams interspersed with quartz gravels sit at 400m. Together, they bring both power and precision.

Hand-picked and whole-bunch pressed to French barriques (15% new). Wild fermented, with 85% malolactic fermentation completed. Bottled July 2025.

The nose shows white nectarine and grapefruit layered with almond milk. Followed by Finely structured, citrus and stone fruit. Hints of almond, nougat and cool schist. Lees contact has brought richness, backed up with subtle oak spice. A taut minerality keeps the wine precise.