Estate grown and sustainably farmed. Rapaura vineyards produce very pretty wines due to the free draining nature of the soils. Omaka vineyard soils have a higher clay content, producing wines with more power on the palate. All blocks are fermented separately. Fermentation vessels are predominantly stainless steel, with a very small percentage in French Oak, to contribute a layer of texture. Fermentation takes place at approximately 15 degrees Celsius and lasts approximately 3 weeks. Skin contact is avoided and the wine rests on lees for approximately 6 weeks. Lightly fined and filtered prior to bottling.
|Inspired by Melissa Saunders’ obsessive nature about wine, her friend and future business partner, Chris Antista, created a wine in her honor: OCD. She applied said obsessive nature to find the right juice for our eponymous brand, ultimately finding a warm connection in her husband’s native New Zealand. There, her wine-making counterpart, Fiona Turner, had the same passion for wine and was a proven pot stirrer capable of making the wine OCD needed to be. Add to this mix aforementioned husband and a cadre of fellow New Yorkers with a penchant for wine and games, and Otto’s Constant Dream was born. The name? You’ll have to ask the authorities about that ;-).