Fruit was hand-harvested from north-facing vineyards on Waiheke Island, grown in low-fertility Waitemata clay soils. Each variety in the blend - Merlot, Malbec, Cabernet Franc, Petit Verdot and Syrah - was fermented separately in stainless steel tanks. The wine was then matured in French oak barrels to bring structure and subtle spice, and blended before bottling.
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