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A predominantly Cabernet Sauvignon blend, 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.
Densely coloured with lovely aromatics displaying layers of red/black plum and cassis, mingling with smoky roast coffee bean, dried thyme and complex cedary spice nuances. A soft yet concentrated palate, beautifully focused with wonderfully fine-grained tannins and integrated oak. While approachable in its youth, it will benefit and gain additional complexity from careful cellaring over the next decade.
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