Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Malbec which was grown on the famous Gimblett Gravels appellation, with vines averaging 18 years old. The Gimblett Gravels is demarked by specific soils laid bare from the constantly shifting Ngaruroro River over millions of years. The river’s last shift in 1867 left these amazing rocky soils, which combined with the slightly inland Heretaunga Plains’ weather, and classic viticulture techniques created a uniquely expressive Malbec.
River stones, sand, silt
Hand-picked in late April and transported in whole bunches from the vineyard to the close-by winery in small baskets. The fruit was then destemmed and only lightly crushed to allow the skins to slowly breakdown during the fermentation. The fruit was then cold macerated for 5 days on skins before slowly warming each of the 2 tonne fermenters and allowing a wild fermentation to kick in. Fermentation lasted 18 days before the wine was then macerated on skins again for an additional 19 days. The wine was then pressed to tank before it was put to a new 500 litre French puncheon and two three-year old French barriques.
Aged for 10 months in oak - 40% in a 500L puncheon of new French oak, 60% in 2-3 year old barriques
Screw cap, Vegan
Delaware, New Jersey, and New York
Fleshy plum, five spice and rich tamarillo on the first breath. The nose evolves into savoury notes with a light cassis aroma. The palate is structured straight through with dusty, drying tannins and lengthy dried tea notes. After first taste, the wine evolves into a fuller, rounder palate with distinctly Gimblett Gravels angular tannin structure built to last for many, many years.