"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.
Download full tasting notes: 2010
Vineyards and Winemaking
Vineyards: 88% Twyford/Vidal, 12% Omahu Gravels
Vineyard Yield: 5.5T/Ha
Vintage Detail: 2013 in Hawkes Bay will go down as one of the regions greatest vintages, particularly for red wines. The region was officially declared in drought by February and summer extended well into March with clear blue skies prevailing from the start of harvest to the finish. Cooler nights moderated warm daytime temperatures and allowed for steady sugar and flavour accumulation across vineyards. Picking decisions based solely on flavour was a much-welcomed reward for growers and winemakers.
Cap Management: Plunging 4 x daily.
Time on Skins: 4 -6 weeks for Cabernet Sauvignon, 3 -4 weeks for Merlot. 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 M+), 30% new
Maturation: 18 months with three ‘rack and returns’ in total.
Fining: Egg whites at last racking and pre-filtration.
Filtration: Non-sterile ‘rock stopper’ Bell-house filtration to bottle.
Bottled: 16th October 2014.
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