Predominantly Cabernet Sauvignon, blended with a portion of Merlot, grown entirely on the gravelly soils of the Gimblett Gravels growing region in Hawkes Bay.
Fruit was destemmed and crushed and the cap plunged 4 times daily. The Cabernet Sauvignon was left on skins for 6 weeks, and the Merlot parcels 3 to 4 weeks. Fermentation took place in open-top stainless steel fermenters, and malolactic fermentation was in 65% new French oak barrels. Matured for 18 months with 3 rack and returns in total.
Lovely aromatic purity, with tight-knit layers of red plum and cassis mingling with roasted coffee bean, dried thyme and complex cedary spice nuances. The palate is soft yet concentrated, beautifully focused with fine-grained tannins and integrated oak. While approachable in its youth, there is an understated finesse and beauty that will benefit from careful cellaring.
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