Hamish Clark and Kyle Thompson
The fruit was held cold for four days prior to ferment to help extract maximum flavour and 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 14 per cent new French oak and 86 per cent seasoned French oak. The wine underwent a clean malolactic fermentation while ageing in oak for 11 months. It was then gently extracted from oak, blended and carefully prepared for bottling.
The outstanding fruit was sourced predominantly from a single vineyard within the Gimblett Gravels winegrowing district of Hawke’s Bay. The vigour moderating, free draining gravel provides a superb base for this low cropping Cabernet Franc. This vineyard site has ideal ripening conditions for achieving the intense aromatics and delicate structure that Cabernet Franc can give. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.
Mere Road, Gimblett Gravels winegrowing region, Hawke’s Bay
Soils: Vigour moderating free draining gravel.
Topography: Flat even site with a gradual slope.
Climate: Warm, sheltered site.
Regional Characteristics & Contribution to Uniqueness of Flavours:
Warm days and cooler nights with gravel rich vigour-moderating soils contribute to small berries which give this wine concentrated flavours, perfume and a deep rich colour.