ORIGIN:  Martinborough, Wairarapa

CLIMATIC CONDITIONS: quite cool summer with high precipitation

but April was very warm and dry.

DATE OF HARVEST: 22. April & 8. May 2004

HARVEST & VINIFICATION: Hand-picked and 100 % de-stemmed. Fermentation in stainless steel vats and maceration for 3 weeks. Aged in 40 % new and 60% used French Oak barriques for 24 months.

DATE OF BOTTLING: 19. June 2006

ALC: 14.5% VOL

TASTING NOTES: Vibrant, smoky minerals, roasted gamy meats and black fruit with some bacon, violets, blackcurrant aromas as well as hints of tar and cinnamon notes. The palate is quite rich with ripe black and red fruit and some meaty saddle leather notes. Good acidity and elegant tannins create a powerful finish.

DRINKING TEMPERATURE: 16-18 ºC

CELLARING: 5-10 years

CASES PRODUCED: 136

Download Fact Sheet (.pdf)