The fruit for the 2017 Twelfth Night Pinot Noir Rosé was carefully handpicked from the terraces of the sustainably farmed Vela Vineyard located high above Lake Dunstan in the Cromwell Basin of Central Otago. Half of the grapes were gently whole bunch pressed while the other half were destemmed and macerated in their juice for 24 hours before being pressed off. Each batch fermented separately at 15-18 degrees Celsius for two weeks and were then blended back together for maturation. The Rosé stayed on the lees for another three months and before being bottled unfined in August 2018.
The 2013 Sauvignon Blanc was made from a blend of grapes from several vineyards in the famed Wairau and Awatere Vallies of the Marlborough region of New Zealand. The cool growing season combined with a long Indian summer yielded grapes with intense aromas and bracing acidity. Fermented to dryness at temperatures of 14-17°C, the wine displays New Zealand’s purity of flavors. To add richness and intensity, the wine was aged on the lees for 2 months.