Harvest

The grapes were harvested at optimum ripeness from our vineyard located on Gimblett Road in Hawkes Bay. Average tonnage for all blocks was approximately 3 tonne to the acre. The grapes were hand picked.

Vinification

All different varieties and different blocks were harvested separately and gently crushed to red wine fermenters. The must was inoculated with yeast and fermented on skins for between 7 to 12 days. The cap was gently irrigated 2 to 3 times a day until dryness. The skins were pressed and the harder pressings were separated. Malo lactic Fermentation occurred in tank. On completion the wine was pH adjusted, sulphured and racked to predominantly new, one and two year old French barriques. After 3 months maturation, the wine was racked, blended and returned to barrel. The wine was racked every 3 to 4 months and returned to barrel for further maturation. After 15 months maturation the wine was siphoned from barrel, lightly fined and sterile filtered into the bottle.

Sensory

Very ripe fruit flavours of raspberry and cassis with a lovely pepper finish. Gentle handling and minimal intervention has resulted in soft fruit tannins with complex yet subtle oak influence. A nose of chocolate, violets and leather. This complex wine blend will mature into a great wine.