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Buy OnlineWinery notes (2024 Vintage)
"In 2024 the vintage was so warm, hot and disease pressure was non existent. I was able to pick the grapes with a beautiful ripeness and spectrum of flavours from my allocated rows at Two Terraces, where they have the Portuguese Alvarino clone planted, as well as the Spanish Albarino clones.
This year I went with three and a half weeks of skin maceration. 2024 was the perfect year to push the boundaries a bit further, and see what would happen with prolonged skin contact. Traditionally one would press the grapes right away and remove the skins, but I really enjoy all the magical infusions that occur from macerating this white wine: tea leaves, jasmine, white peaches and nectarine.
Handpicked & vineyard sorted. Fruit is de-stemmed to whole berry and is fermented on skins for nearly three & a half weeks (a skin contact white). Just light
hand plunges daily to keep the cap wet! Indigenous vineyard yeasts are utilised in a natural vineyard starter (pied de cuve) just as harvest starts, added to the grape must as the fermentation in the winery begins, ensuring a healthy vineyard yeast strong ferment. Aged in old oak puncheons ( 500L barrels) & stainless steel tank to retain freshness.
Fragrant aromas of passionfruit and white peach, with apricot, citrus a crisp salty mouthwatering finish. The palate is layered with phenolic texture from the skin contact. The wine is fresh with a lovely tangy and salty finish. This Alby would be a dream to pair with seafood and salty dishes."
Reviews for the 2023 vintage below…
94/100 David Walker Bell, WineFolio.co.nz, May 2024 (2023 Vintage)
"Using fruit from the Two Terraces vineyard in Hawke’s Bay, and – note – made separately from an ‘Amphora Albarino’ that is also in the range this year – this has a distinct skin-contact “orange” personality. An opaque copper colour in the glass. Vibrantly perfumed, with apricot, satsuma peel, kumquat, peach, marmalade and grapefruit aromas. Tight, with a youthful energy and zesty acidity. A prickle of fruit tannin drags across the tongue. Deepening further into the palate, with root beer, toffee and crushed herbs all popping their heads into view. Crisp, pithy and characterful, this was even better eaten with some oysters on the table. More of this please."
