New Zealand, 13.5% ABV
This wine is a blend of 58 percent Cabernet Sauvignon and 42 percent Merlot.
Each variety was kept separate during fermentation through to blending. The fruit for each variety was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation took place to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily.
When dry the young wine was pressed and then racked off gross lees to a mix of tanks and seasoned French oak. The wine underwent a clean malolactic fermentation while ageing in oak and tank for six months. Trials of various portions of each variety took place before careful blending to create the final wine.