The grapes were grown at our Dakins Road block. Cabernet Franc, Merlot and Malbec were grown and harvested specifically for the production of this wine.
The grapes were chilled and then crushed and the left to soak on the skins for 12 hours before the juice was separated. The juice was then cold settled for two days before being racked and fermented with specially selected Rosé yeast strains. A cool fermentation was used to keep the freshness and vibrancy of the fruit intact.
The nose is all summery desserts with rosewater, red currants and panna cotta, while the palate has a mouth filling and rounded entry. There is an austerity and subtle phenolic structure to the centre palate and a red capsicum crunchiness to the clean finish. Drink now, or cellar for 2-3 years
pH 3.38; TA 6.60g/l; RS 2.24g/l Alc 14.51%
Bronze Medal NZ International Wine Show 2012
The fruit was crushed and pressed and the juice clarified through cold settling for two days. Press juice fraction was cut and handled separately. The clean juice was then racked off the sediment and fermented in stainless steel tanks and 15% fermented and matured in French oak barrels. After fermentation completed the lees was stirred fortnightly to help build the palate-weight and mouth feel of the wine.
The grapes were grown at the Boyd block on Dakins Road and Home block at the winery and were carefully managed to give maximum sun exposure on the fruit to ensure optimum ripeness. The fruit was all hand harvested.
The wine has a nose of apricots, lemon peel, some orange blossom floral notes and a soft oak influence. The entry onto the palate has a touch of sweetness followed by toasted hazelnut and dried fruits with a smooth, silky finish. Drink now, or cellar for two years.
Silver Medal Royal Easter Wine Show 2013
Bronze Medal Spiegelau International Wine Competition 2013
The grapes were grown at both our Boyd, Dakins Road, Carters and home blocks. The Dakins Road block is situated on stony river alluvial soils and the home block on slightly heavier silty loam. The home block vines are 25 years old, giving great texture and weight to the final wine. The fruit was either hand-picked or machined depending on the site.
The grapes were de-stemmed and crushed then given some skin contact to help extract more flavour. The press fraction was kept separate from the free run juice. The juice was cold settled for three days before being racked off the sediment and fermented in stainless steel tanks. We used very different fermentation temperatures to give each batch a chance to express itself more freely. After fermentation, the batches were kept on the lees for an extended period with fortnightly stirring to promote palate weight. A small component of barrel fermented wine was blended to give extra texture and weight to the wine.
The wine has a rich tropical nose of lemon fruit, lemonade and passionfruit. The palate is textured and full flavoured with a lengthy mineral backbone giving structure and longevity. Drink now or cellar for the next three years.
pH: 3.17, TA: 8.7g/l, Residual Sugar: 1.2g/l, Alcohol: 12.75%
Bronze Medal International Wine Challenge 2013
Bronze Medal Spiegelau International Wine Competition 2012
Commended Decanter World Wine Awards 2013
The grapes were grown at our home block on 25 year old vines. The site is alluvial sand on river gravel and stones, which give great richness as well as typical minerality to the wine. The vines are all meticulously cared for and the fruit hand picked to ensure absolute quality.
The fruit was whole bunch pressed with the juice fermented in French oak barrels. After fermentation the wine was matured for a further 10 months with the lees stirred fortnightly to help build the palate-weight and mouth feel of the wine. The wine was racked out of barrel and clarified using traditional methods.
There is an initial aroma of lemon curd, gooseberry and tropical passionfruit, with notes of toasted hazelnut, caramel and orange blossom. The palate is broad and rich with great textural weight and complexity. Oak complexities and a mineral backbone provide structure while juicy acidity gives the wine a long finish. Drink now, or cellar for five years.
pH 3.25; titratable acidity 7.56g/l; residual sugar 0.89g/l; Alc 13.0%
Wine Orbit 93/100 points
91/100 Bob Campbell Wine Reviews
4 Stars - Raymond Chan