Dave is taking kiwi Albariño up a notch here. This still has the variety's 'sunshine in a bottle' aromatics, but they're understated. The palate is medium bodied and fresh, with both poise and a sense of ease. Fruit from the Two Terraces vineyard was given 24 hours skin contact, pressed into old puncheons, with a portion going through malolactic fermentation. It was bottled without fining or filtration.

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.