The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation occurred to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily. When dry the young wine was pressed and then racked off its gross lees to old French oak and seasoned oak. It underwent malolactic fermentation for 11months and then gently extracted from oak, blended and carefully prepared for bottling.
The outstanding fruit was sourced from a single vineyard within the Gimblett Gravels winegrowing district of Hawke’s Bay. The vigour moderating, free draining gravel provides a superb base for this low cropping Malbec. The vineyard site has ideal ripening conditions for achieving the intense aromatics and dense structure ripe Malbec can give. 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: 5.7g/litre, pH: 3.57.
Well matched with grilled smoky meat.
4 STARS - Winestate Michael Cooper's Best of Recent Releases 2016
SILVER Medal - New Zealand Royal Easter Wine Awards 2016
BRONZE Medal - New Zealand International Wine Show 2017