Mystery Hawke's Bay Bordeaux Blend 2019

Mystery Hawke's Bay Bordeaux Blend 2019Subtle oak Red currants & blackberry Oak spice & cedar Ripe tannins "Beautifully ripe and fragrant, the wine shows blackcurrant, dark plum, thyme, toasted nut and rich floral aromas. The palate delivers excellent weight and bright fruit intensity, wonderfully supported by fine texure and polished tannins. Flavoursome and highly enjoyable. A blend of Cabernet Franc, Cabernet Sauvignon & Merlot. At its best: now to 2030" Sam Kim, Wine Orbit, May 2022

• Subtle oak
• Red currants & blackberry
• Oak spice & cedar
• Ripe tannins

"Beautifully ripe and fragrant, the wine shows blackcurrant, dark plum, thyme, toasted nut and rich floral aromas. The palate delivers excellent weight and bright fruit intensity, wonderfully supported by fine texure and polished tannins. Flavoursome and highly enjoyable. A blend of Cabernet Franc, Cabernet Sauvignon & Merlot. At its best: now to 2030" Sam Kim, Wine Orbit, May 2022

This blended red is a prime example of the style produced from the stony soils of Hawke’s Bay. Highly scented black and red currants, blackberry and cassis aromas with hints of liquorice, cedar and fine spicy oak. The palate shows dark fruits dominated by blackcurrant and blackberry, a rich full flavoured mid palate supported by firm, ripe tannins, for a long and sumptuous finish. The oak influence is subtle and provides spicy notes and great structure. This wine will continue to age gracefully for several years. Ideal drinking from 2021 till 2026 or beyond.

The red varieties for this mystery wine are planted on free draining red metal soils. The vines are managed with an open canopy to provide good airflow and exposure to sunlight. All the canopies are single cordon spur pruned.

All fruit is destemmed and crushed to closed fermenters. Some cold soaking takes place before ferment and fermentation is for approximately 10 days with regular pump overs to optimize extraction of colour, flavour and tannin. Daily assessment of flavour and structure determines when we press. The must is pressed when maximum flavour is achieved. We then keep each batch and variety separate during barrel maturation for up to 12 months. The wine is blended and fined and then filtered just prior to bottling.