"This wine has all the bells and whistles from full malolactic fermentation, which intentionally softens wines, adding creamy flavours due to the conversion of malic acid (naturally found in grapes) to creamy lactic acids, which we know and love in cheese. This wine is made from grapes grown on Adam Brodie’s vineyard in Matawhero. It was fermented in barrels under temperature control and has  American and French oak additions to add structure and smoothness." - 18.5/20, Joelle Thomas, Wine Writer

"If you know, you know... The Full Monty has gone through the works before it lands in your glass. Produced in a way very traditional of Gisborne, the grapes are machine harvested and then fermented under temperature control. It goes through a full malo ferment in both American and French oak which imparts all those delicious creamy notes we know and love. Its good for 3-4 years after release and is drinking perfectly now! Try with risotto, pork belly or any hard cheese." - Wine Central Tasting Panel