Colour:
Ruby red with purple rim.
Aroma:
Dark berries, coffee and a hint of leather.
Palate:
A rich and full plate with many layers. Flavours of ripe dark berries combine with spice and a subtle pepper note. A fine tannin structure with a luscious palate and a lingering finish.
Ageing potential:
Approachable now and will continue to develop positively for five years and beyond.
Winemakers:
Hamish Clark and Kyle Thompson
Winemaking:
This wine is a blend of 78 percent Cabernet Sauvignon, 20 percent Merlot and 2 per cent Malbec.
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, and a mix of seasoned and new French oak. The wine underwent a clean malolactic fermentation while ageing in oak and tank for six months. Trials of various portions of each variety took place before careful blending to create the final wine.
Viticulture:
Sourced from vineyards across the Hawke’s Bay wine-growing district. The soil types are free draining and vigour moderating, providing a great base for growing Cabernet Sauvignon and Merlot.
The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.
Wine Analysis:
Alcohol 13% v/v
Acidity 5.6g/litre
pH 3.58
Our Food Match Recommendation:
Well matched with roast duck with wild rice and gravy.
