2003 Marlborough vintage

Spring was dry and cool, and our vineyard managers were on frost alert three to four times in October and November. A damaging frost occured on the 18th November which coincided with early flowering of chardonnay. Most of our Oyster Bay vineyards were relatively unscathed compared to other vineyards in the district. Dry weather allowed soil moisture to be used to control vigour and bunch size. The weeks preceding harvest were warm and fine. A shorter, more compressed harvest period started in late March and finished in the third week of April. There was dry warm weather at harvest and the Oyster Bay fruit was picked in pristine condition.

Most of the sauvignon blanc grapes were picked between April 1st and 28th - exhibiting a typical range of flavour profiles from gooseberry and passionfruit to subtle herbaceousness. The wine is crisp, elegant and refreshing.

The first chardonnay blocks were harvested in the lower Wairau Valley on March 27th but most of the grapes were picked between April 8th and April 21st. The chardonnay juice was racked to one and two year old barriques for ageing, with all the promise of excellent flavour profiles and very well balanced acidity.

Pinot Noir was selectively hand-picked over a 16 day harvest period and all the parcels were kept separate throughout winemaking. Early indications show vibrant colours and a soft, elegant bouquet - a typically delicate, lovely wine is emerging.