85.5% Merlot, 12.5% Cabernet Franc and 2.5% Malbec from Te Awa's Hawkes Bay vineyards.
Parcels of fruit were harvested and gently destemmed into open top fermenters. After a 5 day cold soak the juices were warmed and fermented naturally. The young wine was drained off and the skins pressed at dryness. After a brief settling period in tank, it went to barrel for secondary fermentation and maturation. Spent 18 months in barrel.
Nostrils applaud as plum and blackcurrant tussle with one another, falling over a cliff and landing in a cloud of spice and vanilla before being wrapped in a rich warm cloak!
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