New Zealand · Taiwan
Place.Precisely shaped.
Place sets the foundation. Precision defines the outcome.
Made in
New Zealand
Method
Site × Strategy × Precision
Philosophy
Philosophy
Place sets the foundation. Precision defines the outcome.
Wine begins with site. Soil, climate, and season set the foundation and the constraints. My role is to read those conditions clearly, and make decisions that shape the finished wine with intent.
Fermentation is where intention enters the process. Yeast selection, temperature control, extraction strategy, and timing are not neutral decisions. They shape structure, aroma, and rhythm in the finished wine. For me, fermentation is not simply a technical step — it is a language through which the character of the site is translated with precision.
The goal is precision, not posture. Each decision in the cellar is made to shape clarity and balance, so the wine carries both its origin and the choices that defined it.
Place. Fermentation. Precision.
Place sets the foundation. Fermentation is where precision becomes structure.
- Yeast selection, temperature control, extraction strategy, and timing shape structure, aroma, and rhythm.
- Each decision is made to shape clarity and balance, without erasing the site.
Founder
A winemaker-led point of view.
I grew up in Taiwan, and came to New Zealand to make wine. That shift shaped how I see it. Not as something to preserve untouched, but as something to work with — carefully, deliberately.
Site matters. But it does not decide everything.
In the cellar, every choice has weight: fermentation, extraction, tannin, time.
The aim is not to add, but to define — to bring structure without excess, and clarity without force.
Each wine is shaped — precisely, and on purpose.
The Wine
2025 Syrah
Tasting Note
Red cherry, strawberry, and lifted white florals lead the nose, layered with clove-like spice, subtle vanilla, and a gentle sense of sweetness. The palate opens bright and aromatic, with red fruit and floral tones at the forefront. As the wine warms, spice, fine oak, and a soft creaminess build gradually, adding depth without weight. A persistent sweet-fruited impression carries through the mid-palate into a long, composed finish. Light to medium-bodied, with supple tannin and a fresh line of acidity that enhances both lift and drinkability. Structured yet unforced.
Winemaking
Fruit was sourced from the Bridge Pa subregion in Hawke’s Bay, where a slightly cooler profile and pronounced diurnal range contribute to a naturally lifted yet restrained fruit spectrum.
A 48-hour cold maceration was followed by alcoholic fermentation over 7 days at 27 ±1°C, with an additional 5 days of post-fermentation maceration.
Fermentation was conducted using a sequential inoculation strategy. An initial non-Saccharomyces strain was employed to suppress early fermentation kinetics and promote floral compound extraction, followed by a second non-Saccharomyces strain to further build terpene aromatic lift and refinement, and a Saccharomyces cerevisiae yeast to ensure that fermentation could be completed promptly.
The wine was matured for 10 months in a combination of 228L and 300L French oak barrels (three-year-old), with the inclusion of medium-plus toasted oak staves to support structural integration and aromatic complexity.
Bottled after coarse filtration.
Contact
Contact
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