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This wine was made from 100% MS Clone Syrah grown on the stony and sandy lower terrace of the vineyard. The grapes were wild fermented in open top tanks. The ferment also included a 3% Viognier whole bunch component for added complexity. Gentle hand plunging was used for extraction, and the wine was then held on skins for 4 weeks of post ferment maceration to build richness. The wine was then pressed and racked to French oak barriques where it was aged for 9 months. The final blend has a 10% new oak component and 50% second fill.
pH 3.66 TA 5.6g/L Alc 13.0%
Brooding and savoury, this wine shows alluring gamey spice and toasted notes with fragrant dark berry fruits aromas. Rich and flavoursome on the palate with concentrated tart berry fruit, soft fine tannins and juicy acidity giving a long and delicious finish.
Silver Medal National Wine Awards of Aotearoa New Zealand Silver Regional Aotearoa Wine Competition 93 Points Cameron Douglas