• French oak
• Black cherry
• Dark chocolate
• Toasty finish

"Points Distinctive, concentrated, varietal, fruity and nicely complex bouquet of dark berries, black olive, tobacco and violets. Aromas of blackberry and clove, Doris plums, vanilla, some bacon oak and toasty barrel qualities. On the palate A dry wine, textured and complex, fruity, varietal and with an excellent mouthfeel. Lovely concentration of fruit with flavours that reflect the bouquet. Well made, youthful and taut, firm tannins and medium+ acid line, a wine that will age and develop complexities. Best drinking from 2024 through 2030+" Cameron Douglas, Master Sommelier

"Fabulously ripe and perfumed, the bouquet shows Black Doris plum, blueberry, bay leaf, violet and toasted nut aromas, followed by a delightfully flavoursome palate offering bright fruit intensity together with silky texture and fine tannins. At its best: now to 2030" Sam Kim, Wine Orbit, Mar 2023

Dense ruby core and thin rim. An aromatic blend of green peppercorn and chocolate laced with ripe berry fruit. Black cherry and dark chocolate laced with a touch of green chilli flavour lead to a coco powder like structure and a long toasty finish. Drinking beautifully from release and will continue to mature over the next five years.

Our Hatters Hill Cabernet Franc was harvested from a from a single vineyard within the Gimblett Gravels wine growing district of Hawke’s Bay. The vigour moderating, free draining gravel provides a superb base for this low cropping Cabernet Franc. This vineyard site has ideal ripening conditions for achieving the intense aromatics and delicate structure that Cabernet Franc can give. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

The Cabernet Franc grapes were held cold for four days prior to ferment to help extract maximum flavour and enhance colour stability. Inoculation took place to carry out the primary alcoholic fermentation. When dry the young wine was pressed and then racked off gross lees to 10 per cent new French oak and 90 per cent seasoned French oak. The wine underwent a clean malolactic fermentation while ageing in oak for 11 months. It was then gently extracted from oak, blended and carefully prepared for bottling.

Food Pairing: Well matched with full flavoured savoury dishes such as pan-fried steak with mushroom sauce and a side of seasonal vegetables.