The grapes for this wine come from selected premium Central Otago vineyards. The warm dry summer meant we started harvesting in late March. The fruit was all de-stemmed to enhance the natural fruit characters of Central Otago. The grapes stayed in the fermentor on average for a total of 24 days with temperatures peaking at 320C. The wine was plunged or turned over once daily during pre-fermentation and three times daily during fermentation. When the wine tasted in harmony it was pressed off to French oak barrels where it resided on lees for 9 months. It underwent malolactic fermentation during early spring, was racked out of barrel in early summer and was not fined prior to filtration and bottling.
This wine exhibits a lovely mix of red and black berry fruits with further complexity gained from oak spice. The wine has a sweet berry entry which displays these same characters in abundance. Tannins rise gracefully out of the mid-palate to finish the wine. These are balanced by the wine's acidity and fruit, to produce a long fruit driven finish.