Colour:
Dark garnet.
Aroma:
Layered with blueberry and blackcurrant fruits, intermingled with dark chocolate aromas.
Palate:
A concentrated fruit-driven wine of ripe red berries and dark fruits fill the palate showing delicate tannin and savoury oak notes to finish.
Ageing potential:
Drinking beautifully from the 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 three years.
Winemakers:
Hamish Clark and Kyle Thompson
Winemaking:
At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.
Viticulture:
The fruit was sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of the Wairau Plain. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and harvested in the cool of the morning.
Wine Analysis:
Alcohol 13.5% v/v
Titratable Acidity 5.9g/litre
pH 3.50
Our Food Match Recommendation:
Well-matched with garlic and rosemary lamb rack with a side of fresh lettuce and pistachio salad.
Vegetarian friendly
Gold Medal - Vinordic Wine Challenge 2021
93/100 - Cameron Douglas MS 2021
4 Stars and Best Buy for Cuisine Magazine 2021
