Fermentation: Small open top vats
Oak: 100% French Oak (20% new)
Titratable acidity: 7.2g/L
Residual sugar: 2g/L
Each vineyard block was hand harvested separately and delivered to the winery to be put across a sorting table. After de-stemming the grapes were tipped into small open topped fermenters and cold soaked on skins for 4 days for optimum colour extraction in small format 1.5 fermenters. 100% wild fermentation began on day five. Ferment monitored daily and plunged by hand three times per day. Post ferment the wine was soaked on skins until optimum tannin extraction was achieved. The wine was then pressed off, allowed to settle in stainless tank for one month before being put in to French oak barrels for maturation. Malolactic fermentation to decrease acidity began naturally in the Spring.
This wine has been crafted from some of the oldest vines in the Waipara Valley grown on clay and limestone rich soils. It shows complex aromas of forest floor, mixed red berries and toasty oak. The palate is fine, elegant and perfectly balanced with a long, soft finish. This wine will reward patient cellaring. Cellar with the confidence of screwcap.
Hand-picked from 'some of the oldest vines in the Waipara Valley', the 2011 (4*) was matured for 15 months in French oak casks (20 per cent new). Deep and slightly developed in colour, it is mouthfilling and fleshy, with strong plum, spice, herb and nut flavours, gentle tannins and a hint of maturity. The 2012 vintage (4.5*) is deep ruby, sturdy and fragrant. A powerful wine, it has concentrated cherry, plum, spice and nut flavours, showing impressive complexity, a solid foundation of tannin, and obvious cellaring potential. Open mid-2015+. Michael Cooper's Buyer's Guide to New Zealand Wines 2015.
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