The grapes were dEstateemmed and then crushed and fermented on the stems for bright vibrant colour and texture. Fermentation occurred using selected yeast strains in open top stainless steel tanks for 24 days. They were cap plunged 2-3 times a day creating enhanced flavours and mouthfeel.
The wine was then matured in a mixture of stainless steel tank, French and American barrels resulting in a smooth flavoursome wine.
Region: Hawke's Bay
Colour: Deep red with purple hues.
Nose: A rich, intense nose of ripe plum and blackberry, with spicy oak notes.
Palate: Ripe and well rounded, with sweet plum and berry notes, smooth tannins, and a long, complex finish.