"Even dark ruby-red colour with slight purple hues, a little lighter on the rim. The nose is elegantly concentrated with well-packed aromas of ripe dark-red and black plums and blackberry fruit along with a subtle amalgam of dark herbs and earth. The aromatics are harmoniously interwoven. Medium-full bodied, the palate has moderately rich and piquant flavours of dark-red and black plums with blackberry fruit melded with dark herb elements. The mouthfeel is smooth and flowing with very fine textured extraction and structure, along with integrated acidity. The wine carries to an elegant, lingering finish of plums, berries and herbs. This is an elegant and finely proportioned Merlot blend with black and dark-red plums, blackberry and herb flavours on a smooth textured palate. Match with roast lamb and beef dishes over the next 6+ years. Hand-picked fruit, a blend of 71% Merlot, 22% Malbec and 7% Cabernet Franc from as site at the base of Te Mata Peak, Havelock North, fermented to 13.5% alc., the wine spending 25 days on skins and aged 16 months in 25% new French oak barriques" Raymond Chan, Nov 2017

"Stylish and fragrant, the complex bouquet shows blackcurrant, plum, dried herb, game and toasted almond characters, leading to a beautifully weighted palate that is succulent and rounded. The wine offers elegance as well as persistence, wonderfully complemented by silky texture and fine, chalky tannins. At its best: now to 2020" Sam Kim, Wine Orbit, Nov 2017

The nose is complex with spice and clove notes, the palate is fleshy and mouthfilling with attractive dark fruits, plum and cassis. Overall it has a minerality and fine supple structure that makes it a very interesting and compelling drink.

Three varieties from this small organically run vineyard located at the base of Te Mata Peak in Havelock North, are grown to showcase the sites best attributes. A gentle slope, complex free draining soil and a sheltered position make for ideal growing conditions. The vineyard has been producing wine since the early 2000’s and crops at around 1.5kg per vine.

Three varieties (Merlot, Malbec and Cabernet Franc) were hand harvested and fermented separately, to be blended later to showcase the site’s best attributes. The fruit was destemmed and lightly crushed into open top fermenters. Hand plunging and hot natural ferments have produced a wine of complex, intense aromatics and flavours and fine supple tannins. The wine was aged in French oak for 16 months before blending allowing the wine to mature and the flavours and oak to further integrate.