| Wine Description |
|
An elegant wine with a rich texture that supports ripe berry fruit, cedar and spicy oak flavours |
| Tasting Notes |
|
Cassis and lifted cherry fruit overlaying charry, oak spice. |
| Winemakers Notes |
The fruit was machine harvested in the cool early morning conditions. It was then crushed into open top
fermenters. Regular pumping over and a hot ferment temperature, ensured ideal flavour and colour extraction
from the skins. The wine was aged in French and American oak barriques for 7 months before bottling.
This wine has been unfined and lightly filtered.
|
| Viticulture Notes |
Climate: The 2006 ripening season comprised of a cool spring and a warm, dry summer, perfect conditions for clean fruit with intense flavours.
Soils: Kaiti Clay Loam.
Vine Management: Sylvos trained vines were bunch thinned and leaf plucked, to ensure an open canopy with a balanced crop load.
|
| Cellaring |
|
Drinking well now but will reward with careful cellaring for 2-3 years. |
| Food Match |
|
A good match with braised lamb shanks, beef fillet or creamy mushroom pasta dishes |
| Technical Details |
| WineMaker:
|
Sam Smail |
| Vintage: |
2006 |
| Variety: |
Merlot |
| Region: |
Gisborne
|
| Released: |
Jan 2007 |
|
| Alcohol:
|
13.0%
|
| RS: |
1 g/l |
| TA: |
5.4 g/l |
| pH: |
3.48 |
| Brix: |
21.85 ° |
|
|
