Seductive aromas of cassis, black cherries and blackberries supported by toasted oak, cloves and black pepper. Nice and tasty mouthfeel with fresh fruit of cherries that provides elegance and finesse. Balance and controlled persistance continue in the long, velvety 'smoky' finish.

Pheasant or guinea fowl with winter vegetables, white meat on the grill, pulled pork or spicy vegetarian dishes.

climate

Wairau Valley: warm dry summers with cool nights and a fairly cold winter (fresh fruit and elegance), Waihopai Valley: further south with more extreme weather conditions (structure and complexity). Awatere Valley: southernmost region. The winters are colder and the summers are long, warm and dry with a lot of wind (aromatic qualities and character).

soil

4 different vineyards from the 3 major regions of Marlborough with varying location and soil. From sandy, poor soils with a lot of stones to older soils that contain more loam and clay.

vinification

Most of the fruit is removed from the stems but 15% remains as complete bunches. Each vineyard is fermented separately and remains in contact with the skins for 14 days. The wines are then aged for 11 months in a mix of new (15-20%) and older French oak barrels. The final blend is done before bottling.