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17.5/20 – Raymond Chan

Tasting Note: Passionfruit, peaches, floral and vanilla aromas are obvious on the nose. The wine has a rich texture in the mouth with a crisp acidity. On the palate, lime and grapefruit flavours predominate initially followed by honeysuckle in the mid palate and then a honeydew melon and peachy finish with a hint of spiciness.

Winemaking: Pacific Potion is organically farmed and vinified with minimal intervention. The philosophy relies on great terroir, a focus on purity, and old world farming and vinification. Harvest is by machine using a Pellenc selective head harvester which ensures a very high quality of fruit. Six hours soaking on skins before gentle pressing. Settled overnight at 15°C before racking off heavy lees. Fermented with a variety of yeasts to build complexity and texture. Stirred on its lees for three months following ferment before being prepared for bottling with a minimal sulphur addition. Unfined.

Alcohol: 11.6%

Region: Hawkes Bay, New Zealand