Dave is taking kiwi Albariño up a notch here. It still has those 'sunshine in a bottle' aromatics, but it's richly textured, finishing with a pithy, stern and dry finish. Fruit from the Two Terraces vineyard was given 72 hours skin contact, pressed into old puncheons, and allowed to go through full malolactic fermentation.

After 15 successful years of winemaking in Australia, Dave MacIntosh is back in New Zealand reconnecting with the place he grew up, Hawkes Bay / Te Matau a Māui. Fruit for these releases are sourced from 4 organic vineyards from across the region. We love Dave’s willingness to challenge convention in terms of wine style, and his deft winemaking touch in delivering wines of vibrancy, energy and freshness.