Typically warm, dry conditions in December and January were interrupted by a prolonged cold, wet spell in February and into March - making for a nervous lead up to the 2004 vintage.  Fortunately the weather cleared and our vineyard team had the vines in excellent condition to allow the fruit to ripen with few side effects. These conditions combined to increase tonnages and extend the harvest period out to six weeks.

With our spread of vineyards we again saw an incredible range of flavours across the spectrum, while the acidity levels remained high providing wines with plenty of zest and aging potential. This wine is a blend of 12 components. Approximately 85% was fermented in tanks with the balance fermented in French oak barriques.

The wine was left on yeast lees with periodic stirring to improve the palate structure and complexity. 15% of the blend completed malolactic fermentation.  After blending the wine was stabilised and filtered without any fining additions and bottled in late 2005.

Match with fresh fish and other white meats.