Moko Black wines are sourced from vineyards in each sub-region of Marlborough; the Awatere, Waihopai and Wairau Valleys, as well as the breezier region of Waipara. These valleys have their own micro-climates and terroir which give a unique personality to the vineyards, grapes and finished wines. Samantha Bailey brings her blending expertise and experienced palate to the fore in the loveliest Moko Black wines.

The grapes came from 2 vineyards - 87% Rapaura Gravels and 13% Omaka Valley clay soils which included a number of clones. Both vineyards were pruned to 2 cane VSP (vertical shoot positioning) and yields were naturally around the 7 tonne/hectare mark.

After green thinning on the vine the fruit was harvested over a period of 10 days from late March through to early April. Each parcel was kept separate and fermented in small open top tanks and hand plunged up to 4 times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for malolactic conversion and ageing.

Serve slightly chilled with delicate, rich and aromatic food such as duck dim sum, tempura fried vegetables and oriental salads.