A rich burgundy red wine,with ripe berry fruit aromas complimented by spicy undertones. Smooth tannins support the ripe fruit flavours on the palate with hints of spice adding a layer of complexity. A delicate balance of acidity and tannin make this a wine which will age gracefully.
Fruit from low-yielding vines was selectively harvested, gently crushed and chilled for a pre-fermentation cold soak to extract colour and fruit flavour. The must was then warmed, inoculated with selected yeast and fermented over 7 days to dryness with a daily routine of traditional hand plunging to maximise tannin extraction. After pressing the wine was matured for 10 months in French (90%) and American (10%) oak barrels.
Region: Hawke's Bay
Alcohol: 13% pH: 3.78 RS: <2g/L
This is a very approachable wine for drinking today but with enough structure and richness to develop very well over the next ten years.
This rich red wine is perfect for drinking with venison steak or roast duck.