WINEMAKING:

The grapes were cold soaked for 7-10 days (33% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation.

The wine was then aged in French Oak barrels for twelve months, with 35% in new oak.

VITICULTURE:

Vines are cropped low at 1.2 kilograms/ vine. Grapes are hand selected, hand harvested and hand sorted.

TASTING NOTES:

Dark blue and black fruit aromatics with lots of brooding and spicy undertones. Followed up with a rich warmly textured wine showing good concentration, depth and persistence.

TECHNICAL DETAILS:

Origin: Cromwell Basin
Winemaker: Dean Shaw, Central Otago Wine Company Ltd
Elevation: 200m (Cromwell basin)
Harvested: Between the 4th of April and 17th April 2014
Soil: 'Pigburn' soil type. Free draining loess of a depth of 400 mm, overlaid with schist and uncemented gravels
Bottled: 04 March 2015
Brix at harvest: 24.2 brix (average)
pH: 3.64
Residual Sugar: 0-1 g/l
Titratable Acidity: 6.1 g/l
Clones: 777, 667, 115
Alcohol: 13.5%