"Appealing, silken-textured red with sweet dark berry, liquorice, vanilla, wood smoke, red rose and spicy oak flavours. Very elegant and quite polished wine, with an impeccable balance of fruit sweetness and drying tannins. Accessible now but promises to age well" Bob Campbell, Master of Wine, Real Review, Oct 2017

"Even, dark ruby-red colour with slight purple hues, lighter edged. This has a subtly full and voluminous nose with very refined aromatic expression, showing fragrant redcurrants with nuances of blackcurrants. The nose unfolds a little nutty oak detail. This is elegant and beautifully aromatic. Medium-bodied, the palate is refined and elegantly presented with sweetly rich and juicy redcurrant fruit flavours entwined with blackcurrant fruit notes. The fruit is fragrant and focussed, unveiling a little dark herb and nutty oak interest. The tannins are very fine-grained, lending a velvety structure and mouthfeel, and the acidity is balanced and integrated, but lends good freshness. The wine flows easily to an elegant, lingering finish. This is a beautifully elegant and fragrant Cabernet Sauvignon and Franc blend with sweet redcurrant fruit with subtle currant and herb detail on a smooth, fine-textured palate. Serve with lamb and beef dishes and Mediterranean fare over the next 5-7 years. A blend of 63% Cabernet Sauvignon and 37% Cabernet Franc from the ‘Mere Road’ vineyard, vines 20 y.o., hand-picked and fermented to 13.0% alc., the wine spending 15 days on skins post ferment and aged 13 months in 68% French and 32% American oak, of which 39% was new" Raymond Chan, Jul 2017

Cabernet Sauvignon and Cabernet Franc from the Gimblett Gravels wine growing district come seamlessly together in this delicious fusion, bursting with blackcurrant and boysenberry fruits wrapped in a delightfully fresh violet perfume, complemented with subtle cedary oak and a lingering spicy liquorice finish.

This distinguished Mystery Cabernet Sauvignon Cabernet Franc blend was made from ultra-premium grapes grown in stony soils on twenty year old vines in the celebrated Gimblett Gravels Wine Growing District of Hawke’s Bay.

The grapes were handpicked at ideal physiological ripeness and balance, between 15th and 23rd April 2015 at 22.0° Brix.The fruit was destemmed, retaining whole berries which were cold-soaked for four days then inoculated with selected yeast. The cap was rummaged twice daily throughout ferment, until dry.

The wine was macerated on its skins for a further 15 days, then pressed to barrel and aged for 13 months in quality 68% French and 32% American oak (of which 39% was new wood) with one gentle aerated racking. The final wine came together in July 2016 then egg white fined, followed by cross-flow filtration prior to bottling under screwcap on 30 August 2016.

Food Pairing: The ideal accompaniment with your favourite red meat dish.