Harvest 2015 was notable across the country for a smaller crop than previous seasons. Just as the growing season got off to a slow start, so did the harvest. The upshot of the above conditions, and hence the smaller crop, being that we were rewarded with intensely flavoursome fruit.
The fruit for this wine comes from our Estate vineyards on the stony soils of the Waimea Plains. Three varieties play their part: Cabernet Franc (70%), Syrah (25%) and Viognier (5%). These were harvested cool on the morning of 16th April.
On arrival at the winery, the trio are de-stemmed with light crushing to a single stainless steel open-top vat for co-fermentation. An extended cold soak period is used to enhance the extraction of fruit flavours and colour.
The must is then inoculated with a Bordeaux yeast strain chosen for its ability to enhance tannin structure and create a supple mouth-feel in the wine. Regular and gentle pump-over’s throughout fermentation further encourage the gentle extraction of colour and tannins.
The wine then has a post-ferment soak and when the tannins look in balance - is drained off skins and sent to a mix of new and seasoned oak barrels for malolactic fermentation and maturation for a total of 10 months.