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This wine is made from vineyard parcels from Villa Maria’s Joseph Soler Vineyard in Hawkes Bay which has operated on organic principles since 2001. Joseph Soler has 21 hectares now certified by BioGro New Zealand. The vineyard is planted directly on the boundary of the Gimblett Gravels wine growing region, and comprises of gravelly free draining soils which are ideal for the production of premium red wines. Rather than relying on herbicides or pesticides, this vineyard utilises organic products and seaweeds to prevent pests and promote growth.

A minimalistic approach was adhered to throughout the winemaking process in order to complement what had been achieved in the vineyard. Upon harvesting, the fruit was gently crushed into open top fermenters with cap plunging undertaken four times daily throughout the fermentation. A period of post ferment maceration followed before the resulting wine was pressed to a mixture of oak barriques and tank for malolactic fermentation and maturation. This was followed by several rackings to clarify and gently oxygenate the wine, softening the tannin and helping the fruit and oak components to integrate. A small percentage of new oak was utilised to introduce complexity without detracting from the nuances of the vineyard or the vintage. Free range organic egg whites were used to naturally soften the wines tannins prior to filtration to bottle.

Bright berry fruit, plum and spicy cedar notes dominate the nose and lead into a smooth and generous palate, featuring supple tannins and harmonious integration.