Four varieties of grapes are blended to produce a fruit-driven, savoury wine.
- NZ - Hawke's Bay
- New Zealand
Winery Tasting Notes
The Wine: The leather and plum aromas of Merlot, the aromatic spice and red currant character of Cabernet Franc, the cassis and spine from Cabernet Sauvignon and hints of black pepper from the Syrah, have combined to produce a complex, fruit dominant wine. The sensitive oak aging has added a further dimension to the wine without being obvious. Richness and soft, ripe tannins make this wine a serious yet eminently drinkable wine.
Vineyard: From various vineyards in the Gimblett Gravels.
Varieties: 50% Merlot, 35% Cabernet Sauvignon, 10% Cabernet Franc and 5% Syrah.
Winemaking: Each grape variety was harvested and made into wine separately. The grapes were destemmed prior to fermentation. Colour and tannins were extracted by gentle daily pumping over during fermentation. The skin maceration was extended for up to 3 weeks following fermentation to soften and integrate the tannins. The individual wines were blended after a combination of about 16 months barrel aging in small French and American oak and stainless steel tanks. Bottled in March 2007.