The fruit for this wine was sourced predominantly from two sites within Hawkes Bay. The free-draining gravelly soils and warm temperatures of the Gimblett Gravels encourage low yields and naturally devigourated vines. In conjunction with intensive vineyard management, these factors ensure the resulting fruit is deeply coloured and intensely flavoured, with ripe tannins. The other site is located in the Dartmoor valley, which consists of alluvial free-draining soil formed by the nearby Tutaekurui River. Vertical shoot positioned vines, managed with timely leaf plucking and yield restrictions provided healthy, ripe fruit.
The fruit was harvested by hand and machine, destemmed and crushed directly into open-top fermenters. Using traditional hand plunging techniques the fruit was fermented warm and left on skins for 3 weeks before being pressed. The wine was then transferred to oak barriques for malolactic fermentation and maturation. After 17 months maturation, the wine was blended, lightly fined and then bottled.
Brilliant crimson with ruby hues in colour. Aromatics of bright red fruits, pretty floral and spicy white pepper notes with a fleshy, soft and silky palate. Displaying elegance, good natural acidity promotes food pairing opportunities, making this wine ideal for enjoyment now or cellar for the next 2-3 years. (February 2008).