This Cabernet Sauvignon is made from our low yielding vineyard in the Hawkes Bay. Grapes were harvested in perfect condition and tank fermented to natural high temperatures while extracting dark colour and tannin. The wine was finally aged and matured in French Oak for 12 months keeping to tradition of the Old World approach to winemaking. A complex and layered medium to full bodied wine with flavours of liquorice and black pepper.
Attractively fruited and beautifully lifted, the wine shows Black Doris plum, cassis, toasted spice, almond and dried herb aromas on the nose, followed by a finely textured palate that offers lovely mid-palate weight and fruit intensity. It’s delightfully supported by spicy nuances and polished tannins, finishing long and stylish. At its best: now to 2025. "Sam Kim, Wine Orbit" Jan 2020, 91 Points.
Hawkes Bay, New Zealand
- 100% de-stemmed and crushed then pressed
- Wild yeast fermentation
- 13.0% Vol.
- 100% French Oak
- 12 Months Barrel Maturation