VINEYARD
The low-yielding vines were planted in 2004 on limestone, high on the western side of Te Mata, the iconic landmark of Hawke’s Bay.

WINEMAKING
Handpicked, whole bunch pressed, barrel fermented.

50% natural ferment in new French oak barriques
50% in older French oak
100% malolactic fermentation
15 months lees maturation

13.1% alc/vol

Wine reviews:

Cam Douglas – Master Sommelier

Excellent, 94 points

“Complex and very attractive bouquet filled with scents of ripe stone fruits and barrel spices, wood smoke and youthful energy. Full-bodied on the palate with a raw energy and impact from oak and fruit flavours, tannins and phenolics from barrel and fruit skin contact. Acidity accentuates the vanilla and clove qualities form the wood as well as the youthful sensory impacts. A wine that is excellent now, yet will be even better once it settles into the rhythm of ageing and harmony, with this in mind the best drinking window should be 2026 through 2030+”

Sam Kim – Wine Orbit

5/5 STARS ⭐⭐⭐⭐⭐

95 points

“It’s immensely complex and inviting on the nose, showing golden peach, vanilla pod, roasted hazelnut, and almond meal characters. The concentrated palate delivers outstanding weight and depth, wonderfully enhanced by creamy texture and beautifully pitched acidity, leading to an impressively long, satisfying finish. At its best: now to 2031”

WINEMAKER – Alwyn Corban

Alwyn is a 4th generation New Zealand winemaker following in the footsteps of his father, great uncles and great grandfather.

He gained his formal qualifications from the University of California (Davis) before returning for his first vintage as a Hawke’s Bay winemaker in 1978.

Today he and his son Abraham produce & market their wines under the AC brand.