Imbibe on its own or devour along with a leg of lamb roasted with rosemary and garlic.
The grapes for this classic Hawke's Bay Merlot (with a cheeky splash of Cabernet's Franc and Sauvignon) were harvested in great condition from the Te Awa vineyard. They were then destemmed and crushed to open top fermenters where the wine stayed on skins for two weeks. The young wine was drained off and the skins pressed at dryness. After a brief settling period in tank, the new wine went to French oak barrels for secondary malolactic fermentation and maturation. The wine spent 20 months in barrel (15% new) before being blended and bottled.