WINEMAKING After being hand harvested into small picking bins, the grapes for this wine were lightly crushed and destemmed before they underwent a short cold soak until signs of fermentation were seen. Warmed and then inoculated with purposely selected yeasts, the juice then underwent a rapid fermentation with temperatures pecking at 30 to 33ᵒC. Post fermentation the resulting wine underwent a short maceration on skins before being pressed to old French old barriques, where it was aged for 10 months, before fore being gently fined and prepared for bottling in early February.
VITICULTURE Hawkes Bay is New Zealand’s premium area for the production of full bodied red wines, in particular Bordeaux varieties. Free draining soils and long dry summers enable Merlot to be ripened perfectly with the 2013/2014 growing season being characterised by exceptional growing. Harvested in mid-March the grapes were picked in ideal condition with outstanding fruit flavours.