Crafted from some of the oldest vines in the Waipara Valley grown on clay and limestone rich soils.
Different vineyard batches are vinified separately, initially cold-soaked on the skins in open topped fermenters, with natural fermentation commencing on day 5. Further soaking in skins continues after fermentation, prior to gentle pressing, filtering and resting, then final maturation for 6-9 months in French oak barrels.
Rich garnet is colour, brambly dark berry fruits, cherry and hints of toasty savoury oak intermingle on the nose. The palate is well-balanced and concentrated, showing hints of lavender, liquorice and cinnamon spice, toasty oak and rich dark berry flavours dominating the mid-palate. A fine minerality marries well with the wine’s silky tannins and balanced acidity providing a smooth, elegant finish.
Serve very lightly chilled with game or lamb with oven-roasted root vegetables. Will reward cellaring for 6-8 years from vintage.
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