DISTANT LAND RESERVE HAWKE'S BAY CABERNET MERLOT 2009
SEASON
Hawkes Bay experienced a mild spring that developed into a hot
start to summer resulting in a strong flower set. The ripening
season cooled off later in the growing season in 2009, resulting
in harvest about 10 days later than last year with ultra-ripe fruit.
The rain-free later days of summer resulted in clean ripe fruit
coming into the winery.
VINEYARD
The Cabernet Sauvignon, Merlot and Cabernet Franc fruit were
hand harvested at the end of April 2009, from low cropping vines
in the exceptional Gimblett Gravels, Hawkes Bay area.
WINEMAKING
A week long cold soak was used to extract flavour and aroma
compounds without the presence of alcohol. The must was then
gently warmed and inoculated and the fermentation was carried
out using traditional techniques of hand plunging and pumping
over. A post ferment maceration of about two weeks allowed time
for the tannins to harmonise. We then gently pressed the skins in
a traditional basket press and racked the wine to barrels (50%
new and 100% French oak). Malolactic was carried out in barrel,
with the wine spending a total of 18 months in barrel before
being bottled.
WINEMAKER'S NOTES
Initial aromas of spiced vanilla oak integrate with ripe plum and
cassis characters. The aromas are initially complex, catching
subtle notes of truffle and sweet spices, with hints of chocolate
and coffee showing. The palate represents the finest of HawkeÍs
Bay, with elegant fine-grained tannins, rich and velvety with
luscious plum and peach subdued by a mixture of sweet spices,
chocolate and coffee.
SERVING SUGGESTIONS
Cumin rubbed roast venison fillets, served on porcini risotto with
truffle oil.
|
TECHNICAL DETAILS |
|
| Winemaker |
Peter Turner |
|
| Grape Variety |
71% Cabernet Sauvignon, 28% Merlot |
|
| Region |
Hawkes Bay |
|
| Harvest Date |
April |
|
| Bottling Date |
September 2010 |
|
| Alcohol |
14.5% |
|
| Acidity |
6.3 g/l |
|
| Residual sugar |
<1.0 g/l |
|
| Oak |
18 months, 50% new, 100% French oak barrels |
|
|
