75% Cabernet Sauvignon and 25% Merlot grown entirely on the gravelly soils of the Gimblett Gravels growing region in Hawkes Bay. The 2013 season in Hawkes Bay will go down as one of the region's greatest vintages, particularly for red wines.
Fruit was 100% destemmed and crushed and the cap plunged 4 times daily. The time on the skins was 6 weeks for Cabernet Sauvignon and 3 to 4 weeks for the Merlot parcels. Fermentation took place in open-top stainless steel fermenters at 30-32°C. Malolactic fermentation was conducted in 100% French oak barrels (65% new). Matured for 18 months with 3 rack and returns in total.
This densely coloured wine shows lovely aromatics with layers of red and black plum and cassis, mingling with smoky roast coffee bean, dried thyme and complex cedary spice nuances. The palate is soft yet concentrated, 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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