Lifted, fresh characteristics of blackcurrant and violets. Vanilla, primary raspberry and plum fruits, cherry with an underlying hint of spice.
Bright, young and vibrant medium bodied palate, showing red berry flavours, supported by hints of cigar box and cedar in the background. A juicy mid palate presenting great structure, with a balanced acidity.
Sourced from the Beresford Estate Vineyard in the cool sub-region of Blewitt Springs, the grapes were harvested on both colour and flavour development then crushed and fermented for 7-10 days at approximately 24 degrees. Small open top fermenters are used with hand pumping over and rack and returns to ensure optimum extraction of flavor, tannins and colour is achieved. The ferment is then softly pressed using an airbag press, producing a balanced style of wine. Further complexity is developed with 20% of the blend receiving 14 months maturation in seasoned American oak hogsheads and 10% in new 3 year seasoned French oak. The balance of the blend is matured in 2 and 3 year old French oak hogsheads.
Awards & Reviews
Blue Gold Medal/Top 100, Sydney International Wine Competition
Gold Medal – International Wine Challenge 2018
Gold Medal - 2016 New Zealand International Wine Competition
91 Points, Gold Medal - San Francisco International Wine Competition June/July 2017
4.5 Stars - Winestate July/August 2017
Gold Medal - 2017 New Zealand International Wine Show
“Lovely aromas sitting in the plum fruit spectrum and oodles of flavour with the sweet oak poking through the varietal fruit.” - Winestate July/August 2017