This Merlot is a prime example of the style produced from the stony soils of Hawke’s Bay. Deep ruby red in colour, ripe plum aroma’s with vanilla, and cedar notes from the oak. The palate is plush and velvety and shows dark fruits dominated by plum and clove and a hint of mocha, supported by fleshy tannins. The oak influence is subtle and provides structure and a light vanilla lift to the aroma.
All fruit is destemmed to closed fermenters. Cold soaking takes place before fermentation which will last approximately 10 days with regular pump overs to optimize extraction of colour flavour and tannin. Daily assessment of flavour and structure determines when we press. The must is pressed when maximum flavour is achieved, we then keep each batch separate during barrel maturation for at least 12 months, and we then blend the batches prior to bottling.
This wine will continue to age gracefully for several years. Ideal drinking from 2020 until 2024.
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