On the East Coast of the North Island of New Zealand, Hawke’s Bay enjoys a temperate climate ideally suited to producing full-flavoured wines showing strong varietal intensity.
Vinification: A selection of Merlot and Pinot Noir grapes were harvested by machine. The juice was kept in contact with skins for a short period of time to extract the desired colour before pressing. Inoculation with selected yeast ensured a cool fermentation at 14 to 16C in stainless steel tanks.
The component wines were then carefully blended to produce the desired balance of fresh red berry fruits and a distinctive, yet subtle herbal edge.
The 2016 growing season was a characterised by a relatively cool Spring, good heat through the mid-Summer with drought conditions in some Eastern areas and variable conditions at harvest. This made for a challenging harvest with picking decisions largely dictated by periodic rain events. However, conditions remained warm through-out the harvest period and all-in-all we were very satisfied with the quality and quantity of grapes received at the winery.
A full and rich palate with mouth-watering raspberry, cherry and guava flavours. Smoothly textured with a finish that is crisp and dry due to a well-balanced underlying acidity.
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