64% Merlot, 28% Cabernet Sauvignon and 8% Malbec from vineyards located across the Hawkes Bay region, with an array of soil profiles.
Fruit was crushed and destemmed to fermentation vessels. Inoculated with several strains of yeast and aerated throughout fermentation, peaking in temperature at 28-30ºC. Pressed off skins and aged in tank and barrel for 12 months.
This blend of predominantly Merlot and Cabernet Sauvignon typically displays 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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