Different parcels of Merlot fruit were harvested and gently de-stemmed into open-top fermenters, a small amount of Cabernet Franc is also included to the blend. After a five day cold soak, the juices were warmed and started fermenting with natural vineyard yeasts. The cap was punched down twice per day for around a week as the fermentation progressed. After a brief settling period in tank, the new wine went to barrel for secondary fermentation and maturation for about 18 months before the parcels were blended together. Blackberry and blackcurrant fruit dominate the palate which is rich and shows notes of vanilla spice.
Hawkes Bay, New Zealand