The vineyard is located within the Waipara Valley of North Canterbury, on free draining, north facing terraces carved out of New Zealand’s Southern Alps by an ice-age glacier. It benefits from being in the lee of the Teviotdale Range, giving maximum protection from the Pacific’s easterly breezes and thus creating a unique microclimate which explains why they have the ability to age these red varieties so far south.
The 2016 vintage was a warm, dry growing season that provided ideal ripening conditions for the 40% Merlot, 40% Cabernet, 15% Malbec and 5% Cabernet Franc. The fruit is from vines that are over 30 y.o that were picked in May and began fermentation naturally in stainless steel tanks. An unusual approach is adopted during this time where the juice was regularly drained and sprayed back over the cap of floating grape skins (rather than plunging), to manage tannin extraction. Following which the components were aged for 2 years in 25% new French oak barriques prior to blending. Bottled under screwcap.
Deep and opaque yet bright and glossy in the glass. Lifted aromas of dark plum and blackcurrant, layered with nuances of cedar, mocha, tobacco leaf and dried herbs. Medium-full bodied, the palate has a refined and concentrated core with a touch of creaminess along with bright and lively primary fruit flavours of dark-red berryfruit, dark plums, subtle notes of black and redcurrants along with an earthy complexity and savory characters. Dusty tannins and a round acidity with medium length. Some purists might say the fruit is slightly underripe, but personally I find this adds interest and character to the wine, and is a benefit not a detractor. 93pts
