• French oak
• Blackberry
• Barrel spice
• Grainy tannins

"This berry-saturated cabernet is crammed with cassis, Black Doris plums and heightened florals that’ll have you struggling to take your nose out of the glass. Juicy acidity, great generosity of flavour and a long, chewy finish had this sailing into the top scores" Dish Magazine, NZ Bordeaux Reds Tasting, Jul 2024

"It's wonderfully complex and inviting on the nose with cassis, sweet plum, roasted hazelnut and dried herb characters, followed by a richly expressed palate offering outstanding weight backed by refined texture and finely infused, grainy tannins. Superbly styled with classic structure and frame, finishing impressively long and engaging. At its best: now to 2035" Sam Kim, Wine Orbit, Mar 2023

"Almost opaque core of dark purple and red with a lighter hued rim lead to a bouquet of power and concentration, aromas of blackberry and clove, new leather and roasted plum, violets and dark cherry then sweet tobacco and iron clay earthy qualities. Bold and weighty on the palate with firm tannins and concentrated flavours of berries and spices that reflect the bouquet. Long finish and complex with best drinking from late 2024 through 2034+" Cameron Douglas, Master Sommelier, Nov 2023

A rich and vibrant aroma of blackberry, cassis, cocoa powder, a touch of sous-bois, graphite with hints of liquorice and all spice, fresh tobacco and cedar notes , underlining the complex bouquet. A silky textured seamless concentrated palate with fine grained tannins, and cedar, with a hint of vanilla. This wine will improve with cellaring. Recommended drinking from mid-2022 till 2033.

Our Cabernet Sauvignon vines are grown at our Paritua Vineyard on Maraekakaho Road. This part of the vineyard is dry farmed and has not been irrigated for 10 years. The vines are managed to crop light and have good fruit exposure. Fruit thinning takes place to one bunch per cane to maximize ripening potential. Harvest is all by hand once the grapes have achieved physiological ripeness.

Whole bunches are destemmed and partially crushed. After a short cold soak, the ferment is started and kept under 30°C. Regular pump-overs will keep the cap submerged and extract the fine skin tannins present in this wine. Malo-lactic fermentation takes place in tank and the wine is put to barrel post maceration. The wine is aged in barrel for up to two years before blending and bottling. We use French oak barriques of which 20% are new.

Food Pairing: Lamb chops with rosemary and garlic grilled ribeye steak, mushroom risotto.