The individual vineyard parcels were harvested separately to maximise potential and destemmed to our concrete fermenters for fermentation. Indigenous and selected red wine yeast strains were employed and once active the ferments were gently hand plunged four times daily. After a period of post fermentation maceration the ferments were pressed to barrel and tank for malolactic fermentation. The wine was then aged in French oak barriques before being bottled.
As one of New Zealand’s best red wines, this blend is deeply coloured with aromatics hinting at black fruits, dried herbs, cocoa and cedar. The flavours typical of Gimblett Gravel Merlot blends tend towards fruitcake, cherry, chocolate and oak spice. The palate as a young wine is firm and tannic, needing time to truly show its best; however, the potential is evident. Dry and long finishing, this is truly fine wine.
Enjoy with many different meat or game dishes, particularly hearty roasts and winter stews.
Can be enjoyed in its youth however will benefit from cellaring for three to eight + years.
In The Winery Grapes are vinified 'traditionally' in temperature controlled stainless tanks at between 28 and 30 degrees respectively for about 15 days with a 7 day maceration, resulting...
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The grapes for this wine come from a selection of Markís four favourite vineyards in the heart of the Primitivo growing region, located in the low hills east of Taranto...