2019 'Skin Ferment'Muddy Water
Fermented on skins for one month, this blend of Gewurztraminer, Riesling, St. Laurent and Gruner Veltliner. Once fermented, the wine was transferred to amphora and old oak barriques to complete full malolactic fermentation and aged for a further 4 months.
A savoury wine, light copper in colour with abundant aromas of osmanthus, samphire and spice. A crisp, bright palate with gentle chalky tannins and a very long backbone of acidity.
North Canterbury, NZ