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Bunches are hand sorted, destemmed, and crushed gently. The grapes then undergo eight hours of skin contact to enhance aromatic extraction. The juice is settled enzymatically before being racked into the fermentation tanks.
Temperatures were kept at 13°C throughout the fermentation to retain aromatic intensity. The wine was kept in stainless steel tanks for 4 months with weekly lees stirring to add richness, complexity and facilitate ageability.
The wine was then racked from the lees, fined and stabilized in preparation for bottling.

Clear pale lemon colour with hints of green. The 2022 edition of the Weather Station displays pronounced green apple complimented by salty minerality and hints of kiwifruit. A lovely weight and round-mouth feel on the mid-palate, balanced natural acidity bringing with it freshness and length to the finish. Ready to drink now. We fine the wine with bentonite which means our wine is vegan friendly.