Dark red core with a thin light coloured rim.
Dried thyme, dark summer fruits and savoury aromas.
Black Doris plum, cherry and thyme with a delicious silky structure and integrated toasty oak to finish.
Perfect for drinking immediately this wine will continue developing nicely for the next five years and beyond.
Hamish Clark and Kyle Thompson
The Ure valley is approximately 50km south of the Blenheim township (or half-way between Kaikoura and Blenheim). The site is on a narrow valley floor protected by hills on three sides and very close to the east coast. It has a unique microclimate ideally suited to the production of top quality wine.
Soils: Free draining river valley alluvial soils with very high limestone content. Topography: Flat, on a river plateau within the narrow valley. Climate: A relatively warm site (for its location) with similar growing degree days as the Wairau Valley, Blenheim.
Regional characteristics and contribution to uniqueness of flavours:
The high pH soil and limestone content impact significantly on the flavour, contributing to the palate weight and fruit intensity.
The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. Cultured yeast were used to carry out the primary alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off gross lees to a mixture of 33 per cent new French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (eleven months). During its time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.
The grapes harvested for this single vineyard wine are from Dijon clones 667 and 115.
Wine Analysis:Alcohol 13.5% v/v Acidity 5.6g/litre pH 3.77
Our Food Match Recommendation:
An ideal match with rosemary barbecued lamb with salsa verde.