A dark and aromatic nose of black plums and ripe mixed berries.
Distinctive flavours of Black Doris plums, liquorice and savoury dark cocoa. Fruit driven in style with toasty oak on the finish.
Approachable now and will continue to evolve for a further five years and beyond.
Hamish Clark and Kyle Thompson
Following de-stemming into stainless steel tanks the grapes were cold soaked for five days. This assists with maximising the extraction of flavour and colour. Inoculated with specialised yeast to finish fermentation and then hand plunged and pumped over for gentle extraction of colour, flavour and tannin. The young wine was kept in contact with skins and tasted daily until the right extraction and balance was achieved then gently pressed. Once settled it was then racked to settling tanks and seasoned French oak where it underwent secondary fermentation (malolactic fermentation). After ageing on light lees the wine was blended, fined, balanced and carefully prepared for bottling.
Sourced from low cropping vineyards within the Gimblett Gravels winegrowing district of Hawke’s Bay, New Zealand. The grapes were carefully monitored until they reached full physiological ripeness.
Alcohol 13% v/v
Titratable Acidity 5.7g/litre
Our Food Match Recommendation:
A perfect match for grilled fillet steak with mushrooms and a red wine sauce.
SILVER MEDAL - Hawkes Bay Wine Show, 2021, 2022
SILVER MEDAL- NZ International Wine Competition, 2021, 2022
SILVER MEDAL - New World Wine Awards, 2022
91/100 - Bob Campbell, 2021
Almost inky, fruit-focused merlot with black-fleshed plum, blackberry and cassis flavours. A ripe, full-flavoured wine supported by peppery tannins and fresh acidity. Makes a strong statement. 16 MAR 2021