Our apricot port is made from the ripest of fruit handpicked from our family’s orchard.
The apricots are pulped, juiced, left to ferment slightly to create some natural alcohol before being fortified and left to age in neutral French oak barrels for 6 months.
Winemaker: Debra Cruickshank
John Bartlett – The New Zealand Wine Directory
Bight golden yellow, again fabulous legs. Ripe Central Otago apricot aromas in the nose with a caramel oak note. Juicy apricot flavours on the palate, a little spice, really great acidity and texture, with just enough heat from the alcohol. Long concentrated finish. Drizzle this over vanilla ice-cream.