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Grown in cooler Hawke's Bay sub regions, on a variety of soil types. Gravels provide structure, length and perfumed aromatics, while the clay soils provide roundness, sweet fruit and savoury characters. Grapes were fermented in closed top stainless steel tanks, with gentle maceration via roummage and pump-overs to extract colour and tannins. Only a small portion of oak was used to highlight aromatics and provide extra richness to the palate.
The nose has an enticing note of freshly baked Bakewell tart, all homemade jam and almonds. In the mouth, it's fresh and bright with a fine almond skin appeal. The wine remains fresh throughout with a lovely defining acidity which makes this a great food match.
Crispy duck pancakes; grilled quail; seared salmon or tuna; charcuterie, ham and other cold meats.
Producer: Nigel DavisGrape Varieties: Pinot NoirOptimum Drinking: Within 4 yearsWine Style: Fresh mid weight red which is great with foodAlcohol by Volume: 12.5%Closure: ScrewcapCountry: New ZealandStyle / Colour: Red
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