Produced in limited quantities, Tekau is the product of fermenting selected Awatere Valley fruit in French oak barriques, using a naturally occurring vineyard yeast, effectively prompting a carefully controlled version of a ‘wild ferment’. Lemon and lime fruit are accompanied by hints of apricot on the nose. The palate offers great depth, combining the citrus fruit with subtle brioche and hazelnut, and has a creamy finish. Enjoy with soft goat’s cheeses. or pair with a grilled seafood dish.