Sweetly scented spice and raspberry, with darker notes. Supple and smooth on entry. Red and black fruits, with a hint of pepper and clove with a lingering finish.
Various vineyards in Hawke's Bay
The grapes were harvested and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
11 months in French oak