Deep red with purple hues.
Ripe dark fruits of black cherry and black current. The nose is complex with spice and a hint of vanilla.
A concentrated, intense palate showing weighty dark fruits of ripe black cherry, black currant and aromatic red plum. The structure is elegant and full with fine powdered tannin, wellbalanced acidity, and well integrated toasty oak notes. The finish is refined and persistent with amazing length.
Drinking beautifully from the outset, this wine can be enjoyed young or with careful cellaring, will mature into a fuller, more complex wine that can be enjoyed for the next five years.
At the winery each batch was held cold for five days prior to ferment. Cultured yeasts were used for the primary alcoholic fermentation during which the fermenting must was hand plunged six times daily and then up to eight times daily during the height of fermentation. When dry, each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine then underwent 100 per cent malolactic fermentation before being blended and prepared for bottling.
The fruit was sourced from a number of specifically chosen low cropping vineyards from several sub-regions in Marlborough, including the Omaka Valley and the mouth of the Waihopai Valley. Leading up to harvest constant analysis and tasting of each block was carried out to determine when the flavours were at their optimum.
Alcohol: 13.5% v/v, Titratable Acidity: 6.2g/litre, pH: 3.46.
Well matched with barbecued lamb,strongly flavoured fish or authentic Italian pasta with meat sauces.