Senior Winemaker Hamish Clark, Red Winemaker Kyle Thompson
Ripe red plums and wild blackberries combined with new leather and cedar aromas.
Dark fruit flavours with notes of wild blackberry. The palate is full and round with hints of chocolate and savoury oak to finish.
Drinking well from release date this wine can be enjoyed young or with careful cellaring will mature into a more complex wine that can be enjoyed for the next five years or beyond.
A blend of 59.1 per cent Cabernet Sauvignon, and 40.9 per cent Merlot. The two varietals were kept separate through fermentation up until the time of 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 and pumped over up to four times a day.
When dry the young wine was pressed and then racked off gross lees to a mix of tanks, 23 per cent new French oak and the balance seasoned older French oak. The wine underwent a clean malolactic fermentation while ageing in oak for 7 months. Various different blend options were trialled before the winemakers settled on the final wine composition.
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, Merlot and Malbec. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.
Alcohol 13.5%v/v, Acidity 5.5g/litre, pH 3.50
Matched perfectly with pan seared venison and wild rice salad.