The grapes were grown at our Dakins Road block and only picked from a very stony band running through the block, where the vines have lower vigour and optimal ripeness is achieved. All harvesting was done by hand to ensure soft handling of the fruit.
The different cultivars were all handled in separate batches throughout the process up until final blending. The grapes were crushed and de-stemmed into 2 ton open fermenters. Yeast cultures were inoculated for a controlled fermentation. This lasted about three weeks, after which the wine was kept on the skins for a further four weeks to extract just the right amount of tannins. The wine was then pressed to 90% French oak and 10% American oak barrels where it matured for 14 months. The final blend is 50% Merlot, 25% Malbec and 25% Cabernet Franc.
IN THE GLASS The wine has blueberry and boysenberry fruit on the nose, with cedar, cigar box and tobacco spice. The palate is dense with lots of fine, chewy tannins, youthful restraint with a slightly sweet entry of soft oak and ripe fruit, a broad palate and a long finish. Enjoy now or cellar for up to 10 years.
90 Points Wine Advocate
Bronze Medal International Wine Challenge 2012
Bronze Medal Decanter World Wine Awards 2012
Bronze Medal Royal Easter Wine Show 2012
Bronze Medal NZ International Wine Show 2012