Hawke’s Bay Premium Merlot

A Merlot from the Marlborough region, distinguished by its deep, dark ruby color and aromas of ripe blackberries with a subtle hint of French oak.

The grapes were separated into small stainless steel fermenters for a five-day cold soak, which helped maximize the extraction of flavors and color. Once fermentation began, the wine was punched down by hand and occasionally pumped over to gently extract flavor and color. After primary fermentation, the young wine was kept in contact with the skins and tasted daily until it reached the right level of extraction and balance. After pressing and settling, the wine was transferred to French oak barrels, where it underwent secondary fermentation (malolactic fermentation). Once it had reached the right balance for aging, the wine was carefully bottled.

Dry Merlot from Hawke’s Bay, New Zealand, pairs beautifully with grilled beef steak, roast lamb, or slow-cooked beef ragout. It also goes wonderfully with hard cheeses such as Cheddar or Gouda, and vegetable dishes like roasted eggplant or mushroom risotto. Its velvety texture and fruity notes also make it ideal with pasta in tomato sauce or spicy dishes.

This family winery, founded in 1994,
is a pioneer in the Marlborough region.
It is now one of New Zealand’s leading
wineries, with award-winning wines year after year.