VINEYARD AND WINEMAKING NOTES
2013 turned on a stunner of a summer with hot and dry conditions, even fruit set at the beginning of the season ensured even ripening. Great season equates to great fruit...possibly vintage of the century. This wine was allowed to undergo a partial wild ferment before being inoculated with a cultured yeast. Harvesting was a combination of hand harvesting and the use of a selective harvester. Hand-picked fruit (whole bunches) placed in the bottom of the fermenter and selective fruit tipped straight over the top. This allowed us to ultimately have fruit that had less handling and therefore less bruising. Ferments consisted of whole berries and bunches, which were plunged once sometimes twice per day.
Wine would sit on skins in tank for one month and then pressed to another vessel for another month in order for lees to drop out then transferred to French oak for 11 months.
REGION Esk Valley – Hawke’s Bay
Eye: Dark red with violet hues
Nose: An amazing bouquet of aromas dominated by black doris plum and blueberry, a hint of spice and mocha adding complexity to the nose.
Taste: This wine is a symphony on the palate, initial dark berry flavours of cherry and plum give way to dark chocolate and a hint of liquorice. Subtle fine tannins are well integrated resulting in a complete round wine with a lingering finish.
FOOD MATCH, CELLARING AND SERVICE
An ideal accompaniment to all red meats especially venison.
Enjoy now or cellar up to 8 years. Serve room temperature.
4 STARS - Michael Cooper 2016
4 STARS - Raymond Chan 2016