Cowslip Valley, Waihopai Valley
A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.
The various parcels of fruit were hand harvested at optimum ripeness. Fermentation took place in open vats with a small percentage of whole uncrushed bunches. After an extended period of maceration the various batches were drained off skins and put into new and old French oak barriques. Several months later, the wines were assessed, blended and returned to oak.
Residual Sugar: 0g/l
Aromas of Morello cherry and plum. Dark spicy and savoury with a touch of sweet cedar. Glazed cherry, strawberry and earthy , mushroom notes intertwine on the medium weighted palate. Good volume, layered and complex. Spicy finish.
GOLD MEDAL – NZ International Wine Show 2017
GOLD MEDAL – Marlborough Wine Show 2017
GOLD MEDAL – Wine Luxe International Wines Awards 2017