• French oak
• Black Doris plum
• Toasted almond
• Fine velvety tannins

"Offering excellent fruit purity and elegant complexity, the wine shows Black Doris plum, dark cherry, violet, toasted almond and subtle spice aromas, followed by a succulent palate that is plump and fleshy. It is beautifully composed and expressed with plenty of delectable flavours" Sam Kim, Wine Orbit, Nov 2019

“This wine abounds with dark cherry, ripe plum, blackcurrant and hints of spiced oak. The palate is rich and full bodied with fine velvety tannins. A harmonious wine with power and presence.” James Ostergren, Winemaker

The Glazebrook Black Label range is a celebration of provenance and commitment to winemaking traditions that capture the unique regional character of each varietal. Small parcels of outstanding fruit and craftsmanship are the essence of this great wine.

Located on the east coast of New Zealand’s North Island, Hawke’s Bay enjoys a temperate climate with high sunshine hours, warm day temperatures and cool nights. The Hawke’s Bay is New Zealand’s oldest and largest premium red wine producing region, however it also produces exceptional Chardonnay and Pinot Gris.

The Merlot portion was grown in the Ngatarawa triangle sub-region. The soil is formerly a riverbed comprised of deep silty loam over gravels. The special nature of these soils create wines rich in flavour with elegant, soft mouthfeel. The Cabernet Sauvignon and Cabernet Franc were grown in the Gimblett Gravels sub-region which is mostly stony gravels with some sand and silt. Grapes grown here are bold in flavour and tannin structure. The Merlot was picked on 9 April, followed by the Cabernet Sauvignon and Cabernet Franc on 12 April. The 2018 vintage was a classic high quality vintage in Hawke’s Bay. Hot and dry conditions from December through to February ensured ripe, flavoursome fruit in excellent condition.

This wine is a blend of Merlot (68%), Cabernet Sauvignon (18%), and Cabernet Franc (14%). The grapes were destemmed and placed into small tanks for fermentation. The primary fermentations lasted 10-14 days with peak temperatures of 28-30°C. The grapes were macerated post-ferment for up to four weeks. The wines were then transferred to French oak barrels to mature for 14 months before blending, filtering and bottling.

Food Pairing: Perfect enjoyed with beef casserole, BBQ lamb or beef steak, and pasta dishes with tomato ragu or a cheese platter.