The nose exhibits aromas of black cherry, truffle
and chocolate. The palate is concentrated and full,
with a dense core of rich fruit, alongside savoury
spice and herbal notes, underpinned by silky-fine
and mouthcoating tannins. Long on the finish, with
a cleansing acidity, A poised, yet powerful wine.
Drink dates: Now until 2025
2012 was a cool year. However, it started in ordinary fashion with a fine spring and
even flowering and fruit-set. There was some rain at Christmas, though not enough
to cause trouble, but temperatures never really lifted and the sun rarely showed
her face. Consequently, the ripening was slow and harvest late with low yields.
The fruit comes mostly from our clay-rich hillside Raupo Creek vineyard in the
Omaka Valley, with a tiny amount also from the alluvial shingles of our Tatou
vineyard and the Noa vineyard, which is made up of Waimakariri type soils of
Fruit was hand-sorted, destemmed and cooled. After pre-fermentation steeping,
the juice was warmed and fermented with wild yeast, and the caps hand-plunged
daily during fermentation. The wine was left on skins for 2 weeks of post-ferment
maceration, then drained, lightly pressed and transferred to French oak barriques,
of which 14% were new. The wine went through natural malolactic fermentation
during 15 months maturation, before it was bottled unfiltered and unfined.
Clones: 115,667, 777 & 10/5
Yield: 3 tonnes / hectare
Oak: 100% oak matured, 14% new
Bottling date: 17th January 2014
Organic. Biodynamic. Suitable for vegans. Contains sulphites.