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The grapes for this wine were hand-picked from low yielding vineyards then de-stemmed and fermented in open-top tanks. Maturation in French oak barriques for eleven months has nicely married the warm berry flavours with fine tannins making a generous and well structured wine.

Independent Wine Writer Michael Cooper says: The 2003 Vintage is delicious. French oak-aged for 11 Months, it is full-coloured, with a very savoury, smoky bouquet. Rich mouthfilling and complex, with layers of ripe-plum, cherry and nut flavours, it is warm, concentrated and savoury, with a lovely, silky texture. Drink now onwards. 5 stars.

Sensory Notes

Colour: Clear bright garnet and ruby tones.

Aroma: Blackberry and cherry with a fresh earthy character.

Palate: Generous, filling texture with fine tannins and persistent fruit.

Awards

5 Stars, Michael Cooper's Buyers Guide to NZ wines 2006

Technical Notes

Fermentation: Primary: whole berry in open top tanks and hand plunged. Malo-lactic:100%.


Maturation: 11 months maturation in French Oak barriques

Alcohol: 14%

Residual sugar: 2.1g/l

Harvest dates: 23rd March to 8th April 2003

Bottling dates: 14th & 15th July 2004

Cellaring Potential

This wine is ready to enjoy on release. Maturity is expected between late 2006 to mid 2008.

Food Suggestions

An enjoyable match with New Zealand spring lamb and also a good red wine to serve with grilled fish, particularly salmon.