Tussock Hill Vintages

These wines have been made using traditional wine-making techniques.

The fruit was hand picked, cold soaked then fermented as a small batch utilising hand plunging to manage the cap.

Post fermentation maseration was adopted to allow the tannin integration before pressing into french barriques.

Barrel maturation ranged from 12 to 24 months allowing malolactic fermentation to occur naturally over spring.

The wines have been cold stabilised and coarse filtered prior to bottling.

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