"At 10 years of age, this wine shows lovely aromatics of black plum and cassis, mingling with dried thyme and complex cedary spice nuances. The palate is soft yet concentrated, beautifully focused with wonderfully fine-grained tannins and integrated oak." - Nick Picone, Chief Winemaker.
Double Trophy & Gold – New Zealand International Wine Show 2013
Trophy(Champion Classical Red Wine) – Bragato Wine Awards 2013
Pure Gold – Air New Zealand Wine Awards 2012
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This densely coloured wine shows lovely aromatics with layers of red and black plum and cassis, mingling with smoky roast coffee bean, dried thyme and complex cedary spice nuances. The palate is soft yet concentrated, beautifully focused with wonderfully fine-grained tannins and integrated oak. This wine has developed a beautiful complexity from careful cellaring.
Download full tasting note: 2010
Vineyards and Winemaking
Vineyards: 100% Gimblett Gravels, 82% Twyford, 18% Omahu Gravels
Vineyard Yield: Extremely low at just1.4 -2.0kg/vine or 4.4 – 6ton/Ha
Vintage Detail: An outstanding Hawkes Bay vintage. Both February and March were much dryer than the long term average. Settled conditions with around average growing degree days over this period allowed for steady sugar and flavour accumulation with wonderfully clean fruit across our low yielding Hawkes Bay vineyards. Selective handpicking was employed to maximise quality.
Destemmed: 100% Crushed: 100%
Cap Management: Plunging 4 x daily
Time on Skins: 6 weeks for Cabernet Sauvignon, 3 - 4 weeks for Merlot parcels
Fermentation Vessel: Open-top stainless steel fermenters
Fermentation Temperature: 30 - 32°C at peak
Malolactic Fermentation: Conducted in barrel
Barrel Type: 100% French oak (3 year dried fine grain), 65% new barrel
Maturation: 18 months with three ‘rack and returns’ in total
Fining: Egg whites at last racking and pre-filtration
Filtration: Bell-house filtration to bottling.
Bottled: 9th Feb 2012
Soils And Viticulture
The fruit for this wine was grown entirely on the gravelly soils of the Gimblett Gravels growing region in Hawkes Bay. Our different vineyards contribute small parcels of exceptional fruit, each with their own unique characteristics. The free draining soils of these sites help ensure balanced fruit and canopy growth which is essential for ripe flavours and tannin development. Yields are cropped low allowing vines to produce fruit that is richly concentrated in colour, flavour and structure.
91+ points. Aged 18 months in French oak (65% new), the 2010 Reserve Hawkes Bay Cabernet Sauvignon/Merlot has a deep garnet-purple color and notes of creme de cassis, toast and black olives with hints of pencil shavings, black cherries and cloves. Medium-bodied, it is generously fruited with blackberry and spice flavors in the mouth plus a judicious dollop of oak. Structured with a medium to firm level grainy tannins and medium to high acidity, it finishes with good persistence. Approachable now, it should cellar to 2020+.Lisa Perotti-Brown MW