All of the fruit comes from the single Kerseley estate vineyard from vines planted between 1991 and 2008. Grown on a VSP trellis system, the vineyards are in the Dillons point area around half a mile from the sea.
Named after the New Zealand's Kukupa (Hemiphaga novaeseelandiae) enjoys a reputation for over indulging on fermenting berries, rendering it somewhat incapable of flight. It is the bon viveur of the avian world.
Deliciously crisp, aromatic white wine which overflows with gooseberry, guava and citrus flavours.
Fermentation in stainless tank at low temperature with natural yeasts to ensure the single site is expressed in the wine.