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Cloudy Bay say All fruit was de stemmed into our small open top stainless steel tanks and, after a pre fermentation cold soak of several days, the fermentations commenced with naturally occurring yeast and at a maximum temperature of 32°C. We plunge caps during fermentation to ensure gentle extraction of tannins, colour and flavours. Following three weeks on skins, each batch was put into French oak barrels, approximately 40% new, for 12 months of maturation. Individual components determine our final blend. This is deep garnet in colour with warm rosy hues. The complex bouquet offers layers of dark berries and cherry, cinnamon, sweet leather, fresh herbs and soft tobacco. The palate is plush and round. Ample red and black fruit, including rhubarb, bramble fruit and cranberry, is balanced with notes of fresh mushroom, white pepper and savoury spice. We love this vintages delicate bright acidity gives delicious lift to the lingering finish.
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