2020 will certainly be a year that will never be forgotten. As COVID-19 set in across the globe, New Zealand rushed to shut down, with great success. The challenges of harvesting during a national shutdown were certainly not easy. ‘Social distancing’ and limited crews were required with very long hours for everybody. ‘Non-essential’ workers were not allowed for harvest, therefore for over a month winemakers and harvest workers were forced to live in a bubble. Thankfully mother nature gave everyone a great gift with a truly once-in-a-lifetime (or decade) vintage, and one that the Cowleys say is the greatest they’ve ever seen. A literal perfect summer led into an even more perfect autumn. Cool nights closing down moderately warm days continued up until every grape was picked. There is precision and energy matched by textural suppleness that has rarely, if ever been seen.
Handpicked estate fruit. Cool fermentation with cultured native yeast in stainless steel tanks was utilized to retain the fresh varietal aromatics. This was balanced by a portion of the fruit subjected to traditional winemaking practices: whole bunch pressed and fermented in seasoned oak barrels, adding texture and length to the wine. The result is a hand-crafted wine combining the bright fresh fruit characters with an underlying minerality and fine structure.