75% Merlot, 14% Cabernet Sauvignon, 7% Malbec and 4% Cabernet Franc from vineyards across Hawkes Bay.
Destemmed fruit was crushed to fermentation vessels. Plunged or pumped over 4 times daily during fermentation, with temperatures peaking at 32ºC. Upon completion a small dose of oxygen was introduced to selected parcels while still on skins for a 1 week period. Following pressing and malolactic fermentation, the wines spent the next 9 months in tank for contact with fine grained, lightly toasted French oak staves. Incremental doses of oxygen were again introduced to soften and integrate.
This blend of predominantly Merlot and Cabernet Sauvignon has fragrant aromas and flavours of cassis, red fruits and dried herbs. A rich mouthfeel balanced with supple tannins leads to a delicious smooth finish.
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