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. A small amount of whole cluster (10.5 per cent) was added to the fermentation to add a stems component. Specially selected 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 31 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 (ten months). During this time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.
Aromatic floral notes combine with blackcurrant leaf, crushed herb and spice.
An elegant palate with red and black cherry, ripe plums, and subtle floral nuances. The texture is fine grained finishing with spiced cinnamon and lightly roasted coffee.
Perfect for drinking immediately this wine will continue to develop for at least another five years from vintage date.
Alcohol 13% v/v, Titratable Acidity 5.3g/litre, pH 3.51
Perfectly matched with rack of lamb and new potatoes.
GOLD Medal - Shanghai International Wine Challenge 2018
BLUE GOLD Medal - Sydney International Wine Competition 2018
SILVER Medal - Air New Zealand Wine Awards 2017
SILVER Medal - Bragato Wine Awards 2017