NOSE: Ripe aromatics of plums and dark fruits with a smoky, oaky tannin complexity
PALATE: The Merlot, that dominates the blend, contributes a plumminess to the fruit spectrum while hand-crafting using French oak has added palate and aromatic complexity. The palate is richly textured and finishes with great length of fine, structural tannins that are a hallmark of the sub-region
REGION: 100% Hawke’s Bay
VINTAGE: The growing season weather conditions were perfect for bringing the fruit to full maturity. The large diurnal temperature fluctuations have provided excellent ripeness while still retaining elegant fruit flavours.
WINEMAKING: Made from hand-picked fruit sourced from Hawke’s Bay vineyards whose deep, well-drained shingle soil structure encourages the fruit to optimise its tannin levels. Batches were fermented separately, mostly with indigenous yeast, and then a period of post-ferment maceration was observed to help tannin extraction and development. The batches were individually basket-pressed and all have a full malolactic fermentation. Oak aging for 18 months was followed by blending then several months in tank to harmonise prior to fining and bottling
WINEMAKER: Evan Ward
GRAPE VARIETY: 75% Merlot, 25% Cabernet Sauvignon
MATURATION: Premium French oak maturation for 18 months
Alc Vol: 13.50 %
Acidity (TA): 5.80 g/l
pH: 3.54 g/l
Residual Sugar:less than 1g/l
PEAK DRINKING: 2018/21 - will continue to develop for a further 5 years.
SUGGESTED FOOD MATCH: Braised lamb shanks with rosemary or slightly charred barbecued beef