The fruit was 100% destemmed but not crushed, with the Cabernets co-fermented. All ferments were plunged once a day to ensure gentle extraction during fermentation. After pressing, the wine remained in tank for malolactic fermentation before being transferred to French oak barriques, 67% being new, for maturation. The wine was bottled after 18 months in barrel.

57% Cabernet Sauvignon, 30% Cabernet Franc, 13% TempranilloHandpicked parcels from the stony riverbed soils of our Omahu Vineyard in the Gimblett Gravels sub-region. Naturally low cropping. Vines are farmed with balance in vigour being paramount, with light canopies yielding 1kg of fruit per vine, allowing for increased concentration in the resulting wine. The vineyard is run to Sustainable Winegrowing New Zealand standards, under a nil-residue spray program.
Harvested 28 March 2024

An exotic wine of deep colour, blackcurrant, hints of cocoa and vanilla, finishing long and gravelly.