Five varieties of grapes are blended to produce a fruit-driven, savoury wine.
- NZ - Hawke's Bay
- New Zealand
Winery Tasting Notes
The leather and plum aromas of Merlot, the aromatic spice and red currant character of Cabernet Franc, the cassis aroma and the backbone from Cabernet Sauvignon with 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.
This wine is made to be enjoyed while still quite young, so we recommend short term (3-5 years) cellaring only. It can be enjoyed with a wide range of different flavoured food. Pasta and pizza are a great match with this wine.
2008 was an excellent vintage in Hawkes Bay. 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 December 2009.