A true sense of place
mountain mint. jacaranda. tamarind. tea berry. peppermint. tangerine peel. persimmon. hay.
Estate Wine Video
Vintage: Early season rain provided good soil moisture for consistent vegetative growth. Weather during bloom was gorgeous which led to great fruit set. Weather for ripening was tremendous - hot days, cool nights, dry trade winds, and relatively low humidity. The result was flavor development, good sugar accumulation, and acidity retention.
Vinification: Meticulously hand harvested and then sent direct to press for a gentle press cycle. A two day cold settling was following by a clean juice racking to stainless steel tank where the wine was fermented slow and cold to dryness. Upon finishing the primary fermentation a malolactic ferment was started and allow to convert 65% of the malic acid to lactic acid to enhance the creaminess without losing the freshness of the natural acid.
Rare—without question. This handcrafted wine carries the essence of a single mountain that pushes like a miracle from the center of the Pacific Ocean. Its layers of flavor, its uniqueness and its complexities are designed by Haleakala.
Here in Maui, Chenin Blanc is as interesting as the soil in which it roots itself. A lesser known varietal that grows fanatically and requires constant attention and a long, deliberate growing season in order to fully reach its complexity. Cooler temperatures and delicate afternoon cloud cover offer Chenin Blanc its ideal environment.
You've seen me around quite a bit wither you know it or not, but don't think for even a second that you know me... you have no idea what I can do. I'm a lot of things and I pride myself on my adaptability and fitting in where I'm most needed. In Maui, I'm a little nuts! I like being the strongest craziest dude in the vineyard, and the coolest crispest cat in the bottle. That said, I'm unpredictable, and I may change my tune at the drop of a hat, so stay on your toes each year. Drink me now or sometime within the next 10 years! Ideally drinking me within 2 to 3 years would be great, but you can always call my makers up and ask how I’m doing at the moment.