We gently harvested the bunches and destemmed the fruit into small fermenters. One parcel was cold soaked to extract colour and vibrant fruit characters. Traditional warm fermentation followed, peaking at 35°C, with a mix of hand plunging and pump-over. After maceration on skins, the wine was run to predominantly French barriques for malolactic fermentation and 10 months of barrel maturation.
- NZ - Hawke's Bay
- New Zealand
Winery Tasting Notes
The result is a complex floral wine with pepper, cherry, plum, blueberry and smoky aromas.
The palate is supple and silky with bass notes of sweet fruit, fine tannins, and a long, spicy finish with red currant and black olive nuances.
This wine is ideal to enjoy with pepper crusted venison medallions with aubergine and spinach gratin, or with warm salad of blade steak, rocket and a sprinkling of fresh pomegranate.