Origin Gimblett Gravels Merlot

A full-bodied, richly flavored Merlot with a defined profile blending ripe wild black cherries and blackcurrants. On the palate, hints of fruity sweetness, silky tannins, and a long, smoky finish.

The grapes come from carefully selected vineyards in Gimblett Gravels, in the Hawke’s Bay wine region on the North Island. The moderately rich, well-draining gravel-based soils provide an excellent foundation for low-yield Merlot. These vineyard sites offer ideal ripening conditions for developing expressive berry aromas and, above all, a well-balanced tannin structure.
The ripening of the grapes is carefully monitored, and they are harvested in the cool of the evening at peak flavour and optimal physiological maturity.
After destemming, the berries were cold-macerated for five days to maximize flavour and stabilize the colour. Once fermentation begins, the must is hand-mixed and occasionally sprayed over the cap to maximize the tannins, colour and flavour. After fermentation is complete, the young wine remains in contact with the skins and is tasted daily to determine the optimal level of extraction. After racking and pressing, the wine is aged in used French oak barrels, where malolactic fermentation takes place. Once the right balance of age has been achieved, the wine is finished and carefully prepared for bottling.

This dry Merlot from Hawke’s Bay, New Zealand, pairs beautifully with grilled beef steaks, roast lamb, or braised beef ragù. 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 make it a great match for pasta with tomato sauce or spicy dishes, too.

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.