Cabernet Sauvignon 43%, Cabernet Franc 41%, Merlot 14%, Malbec 2%
Picked: 26th March to 21st April
Alc./Vol: 13.0 %TA: 5.5 g/l pH: 3.71 RS: <1.0 g/l
2016 was a warm season in Hawkes Bay with a typically dry late summer and early autumn.
Hand-picked fruit were gently de-stemmed for fermentation. Each variety and vineyard parcel were harvested and vinified separately. Pumping over with controlled aeration took place during fermentation to gently extract colour and tannin. A post-fermentation maceration of up to four weeks helped improve the texture and structure of the tannins.
The wine was transferred to small French oak barrels of which 35 % were new. After 16 months in barrel, the wine was blended and bottled in October 2016.
“The Gimblett” is traditionally made from a blend of grape varieties. The Cabernet family gives structure and fresh aromatics. Merlot gives richness and mid-palate weight with Malbec and Petit Verdot helping with complexity, density and structure.
Try with red meat and game dishes.
Drink 2016 to 2025