Vinous Maximus, a wine of extraordinary complexity, treated to full malolactic, rich barrel ferments and extended lees autolysis. Parcels are harvested throughout the cool of night to preserve flavour, a mixture of whole bunches and de stemmed grapes are loaded directly to the fruit press. After settling for two or three days, juices are racked directly to French oak barrels and indulged by a slow, wild and natural fermentation through the action of indigenous yeasts. The primary fermentation, which takes until Christmas to complete, is closely followed by malolactic. Te Koko is subsequently left in barrel, on yeast lees until the following summer, when it is racked and lightly fined. Alcohol 13.8%