This is a blend of 70.4 per cent Cabernet Sauvignon and 29.6 per cent Merlot. Both the Cabernet Sauvignon and the Merlot were kept separate through fermenting up until blending. Fruit was held cold for four days to assist with the extraction of flavour and to enhance colour stability. During the primary alcoholic fermentation the fermenting must was hand-plunged up to four times a day. When dry the young wine was pressed and then racked off gross lees to a mix of tanks, 30 per cent new French oak and the balance seasoned older French oak. The wine underwent a clean malolactic fermentation while ageing in oak and tank for 11months. Various different blend options were trialled before the winemakers made their decision on the final wine.
Sourced from within the Gimblett Gravels winegrowing district in the Hawke’s Bay region. The free draining gravel type soil is vigour moderating. This combined with the climate are the perfect mix for the growth of Cabernet Sauvignon and Merlot. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.
Alcohol: 13.5%, Titratable Acidity: 5.2g/litre, pH: 3.59.
Matched perfectly with wild duck or venison.
3 STARS - Winestate Hawke's Bay Tasting 2017
SILVER Medal - Hawke's Bay A&P Bayleys Wine Show 2017