Senior Winemaker: Hamish Clark
Red Winemaker: Kyle Thompson

Colour:
Dark ink

Aroma:
Black fruits leap from the glass combined with coffee and new leather.

Palate:
Fresh plums and blackcurrants combine with flavours of black olives. Subtle notes of freshly cut grass add complexity. The finish is long and lingering.

Ageing Potential:
Ready to drink now, or cellar for up to five years.

Viticulture:
Sourced from the highly regarded Gimblett Gravels wine growing district of Hawke’s Bay. The soils are vigour moderating and free draining. This combined with the unique micro-climate provide excellent growing conditions for both Cabernet Sauvignon and Merlot. The fruit was carefully monitored and only harvested once it reached optimum physiological ripeness.The perfect blend which is predominately Cabernet Sauvignon (63 per cent) with the remainder with Merlot with a very small (2 per cent) amount of Petit Verdot.

Winemaking:
Each variety was kept separate during fermentation through to blending. The fruit for each variety was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation took place 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 gross lees to a mix of tanks, 18.5 per cent new French oak and older French oak. The wine underwent a clean malolactic fermentation while ageing in oak and tank for 6 months. Careful tasting and retasting of various blend options were considered before the blending to make the final wine.

Wine Analysis:
Alcohol 13.5% v/v, Acidity 5.5g/litre, pH 3.65

Food match:
A perfect match with hearty red meat dishes.

Awards:
4 STARS - Bob Campbell 2018