Merlot Cabernet 2020

98/100 ★★★★★

Exhibiting elegance with power, this gracefully composed Bordeaux-style red shows blackcurrant, subtle tobacco, olive, cedar and violet aromas on the nose. The palate delivers exceptional focus and concentration, together with refined texture and multi-layered mouthfeel, leading to a classically structured, persistent finish. Sophisticated and captivating. At its best: 2026 to 2040. 

- Sam Kim, Wine Orbit

96/100 ★★★★★

Intense merlot-dominant (60%) red with a core of juicy plum and berry flavours together with spicy French oak, cedar, hedgerow/dried herbs, and anise/liquorice characters. Elegant wine with cellaring potential. Clearly the product of an excellent vintage.

- Bob Campbell, The Real Review

96/100 ★★★★★

Complex, intriguing, youthful and vibrant. Aromas of dark plum and spices, blackberry and toasty barrel, violets and red gravel soil suggestions. The complexity continues as the wine touches the palate with a texture-laden mouthfeel unfolding from polished long-chain tannins soaked up by core fruit flavours and spices from barrel. Acidity carries all the flavours as well as adding its own quiver. Lengthy, well-made and delicious. A wine to enjoy today and cellar if desired.

- Cameron Douglas, MS

Three vineyards from the Bridge Pa Triangle and the Gimblett Gravels were the source of the fruit for this Merlot Cabernet blend. The sites have in common, low yields, old vines, open canopy management, managed irrigation and Sustainable Winegrowing New Zealand accreditation. These free draining sites ripen Merlot first and then Cabernet, producing balanced acidity and weight of fruit which is impressive. A combination of rich, berry fruits from Bridge Pa Merlot and spicy Gimblett Gravels Merlot, produce a complex range of primary fruit. Cabernet has strength, structure and blackcurrant notes which provide perfect synergy.

Hand picked fruit is chilled overnight followed by early morning hand sorting, de-stemming and collecting whole berries for the open fermenters. Some foot stomping across ferments provides lovely release of fresh juice great for cold soaking. Some whole bunches incorporated with the Merlot parcels, accentuating fresh, lifted fruits. As ambient temperature is reached from cold soaking, the indigenous yeast initiate fermentation. We pump over twice a day at cool temperatures, capturing gentle tannin extraction and floral fruit notes. Cultured yeast complete the fermentation to dryness, which is followed by pressing and transfer to new and 1 year old French oak barriques. Approximately 20 months barrel maturation with regular racking completes the process. Blended in December 2021 and bottled January 2022, the blend is 60% Merlot and 40% Cabernet Sauvignon.

The strength and structure of Cabernet Sauvignon is readily apparent. Black currant and cassis are complimented with the plushness and generosity of Merlot. Ripe, full, rich and slightly brooding, and lifted by very fine French oak and powdery tannins. Lovey lavender and floral highs, are understated and beautiful, providing restraint and elegance which make this powerful wine intriguing.

Cellaring will add complexity and depth.

Alcohol: 13.5% Total acidity: 6.5 g/l