Halcyon Days Heliacal Rise 2022
Hawkes Bay, New Zeland
Chardonnay, Pinot Noir
ABV: 10%
Our dear friends Amy and Olly Hopkinson-Styles are the brilliant couple behind Halcyon Days. Their fruit comes mostly from a vineyard (certified organic) in the Matahangi sub-region of Hawke’s Bay along with another organic vineyard in the Bridge-Pa Triangle.
This cuvee stylistically straddles the edge of either a rosé or orange wine. Its made from 33% chardonnay fermented on skins and 66% pinot noir whole bunch pressed and fermented as a rosé. It’s intensely mineral, clean, bright, sleek and beaming with fruits that reminds me of wild winter berries, rhubarb and red apple skin.
We’re feeling particularly emotional drinking these beautiful wines at the moments, knowing that after hurricane Gabrielle, we might not be seeing as many or as much from these wines for the next year or so.
-Claudelle and Campbell
Hawkes Bay, New Zeland
Chardonnay, Pinot Noir
ABV: 10%
Our dear friends Amy and Olly Hopkinson-Styles are the brilliant couple behind Halcyon Days. Their fruit comes mostly from a vineyard (certified organic) in the Matahangi sub-region of Hawke’s Bay along with another organic vineyard in the Bridge-Pa Triangle.
This cuvee stylistically straddles the edge of either a rosé or orange wine. Its made from 33% chardonnay fermented on skins and 66% pinot noir whole bunch pressed and fermented as a rosé. It’s intensely mineral, clean, bright, sleek and beaming with fruits that reminds me of wild winter berries, rhubarb and red apple skin.
We’re feeling particularly emotional drinking these beautiful wines at the moments, knowing that after hurricane Gabrielle, we might not be seeing as many or as much from these wines for the next year or so.
-Claudelle and Campbell
Hawkes Bay, New Zeland
Chardonnay, Pinot Noir
ABV: 10%
Our dear friends Amy and Olly Hopkinson-Styles are the brilliant couple behind Halcyon Days. Their fruit comes mostly from a vineyard (certified organic) in the Matahangi sub-region of Hawke’s Bay along with another organic vineyard in the Bridge-Pa Triangle.
This cuvee stylistically straddles the edge of either a rosé or orange wine. Its made from 33% chardonnay fermented on skins and 66% pinot noir whole bunch pressed and fermented as a rosé. It’s intensely mineral, clean, bright, sleek and beaming with fruits that reminds me of wild winter berries, rhubarb and red apple skin.
We’re feeling particularly emotional drinking these beautiful wines at the moments, knowing that after hurricane Gabrielle, we might not be seeing as many or as much from these wines for the next year or so.
-Claudelle and Campbell