|
Harvest Detail:
Picked 28/3 - 16/4/2003
Brix avg. 22.0°
Total acidity 7.6 g/l
pH 3.42
Bottling Detail:
13.15% alcohol
5.5 g/l acidity
3.58pH
4g/l residual sugar
Bottled March 2005
PREVIOUS VINTAGES:
1996, 1997, 1998, 1999, 2000 2001, 2002.
PEAK DRINKING
2005 - 2007 |
A highly popular, easy-drinking blend, extremely food friendly and an excellent wine to enjoy on its own. Four varieties of grapes are blended to produce a fruit- driven, savoury wine that is great value-for-money. Enjoy it young and fresh.
44% Merlot, 28% Cabernet Sauvignon, 24% Cabernet Franc, 4% Syrah.
From various vineyards in the Gimblett Gravels and the Heretaunga Plains of Hawkes Bay.
2003 was a tricky season, but with vigilant management, careful vineyard selection and winemaking, we were able to make a very successful wine.
Each grape variety was harvested and made into wine separately. The grapes were destemmed prior to fermentation. Colour and tannins were extracted by gentle daily pumping over during fermentation. The skin maceration was extended for up to 4 weeks following fermentation to soften and integrate the tannins. The individual wines were blended after a combination of 16 months barrel aging in small French oak and stainless steel tanks. Bottled in March 2005.
Medium garnet with a ruby rim.
From the Syrah: blackberry and black pepper nuances; from the Merlot: leather and plum aromas; from the Cabernet Franc: the aromatic spice and red currant character; and the cassis from Cabernet Sauvignon.
The blending of the fruit characters from the 4 varieties and the spine of the Cabernet Sauvignon has combined to produce a complex, fruit dominant wine. The sensitive oak aging has added a further dimension to the wine without being obvious. Richness and soft, ripe tannins make this wine a serious yet eminently drinkable wine.
A wide variety of foods from meats, savoury pasta dishes to cheese platters. |
