Description

The Hawke’s Bay wine region is arguably the most exciting find in recent times for the cultivation of Merlot in New Zealand. Ancient alluvial river terraces provide for a superb mix of soils over gravelly, free-draining subsoils, with an abundance of pure river water or irrigation. With a temperate maritime climate, the vines are warmed by strong clear sunlight during the day and cooled at night by the sea breezes of the Pacific Ocean. This is the unique environment in which Merlot produces its vibrant, fully-ripened varietal flavours. Essentially, Oyster Bay Merlot is about elegance and intensity of fruit. The hero of this red wine is always freshness of ripe fruit, spice and soft tannins on the palate.

Wine Profile

Production Notes:

The fruit was destemmed, crushed and transferred into stainless steel fermentation tanks. The must was inoculated with pure yeast cultures to enhance varietal aromatics and fruit characters. Tailored cap management techniques were performed during fermentation to obtain delicate fruit tannins and maximise flavour and colour extraction. Following gentle pressing, the wine underwent malolactic fermentation in tank and in French oak barriques. A large portion of the blend was then aged in French oak barriques for 11 months to impart softness and complexity to the wine.

Tasting Notes:

Bright cherry aromas and rich plum, with subtle spice and a soft, lingering texture.