Grown in the cooler Hawke's Bay sub regions, on a variety of soil types. Gravels provide structure, length and perfume aromatics. While the clay soil provides roundness, sweet fruit and savory characters. Grapes were fermented in closed top stainless steel tanks, with gentle maceration via rummage and pump overs to extract colour and tannins. Only a small portion of oak was used to highlight aromatics and provide extra richness to the palate. Varietal berry and ripe cherry aromas, with vibrant flavours of red berries and spice. A fresh and lively palate, with silky tannins and lingering finish. Perfect paired with salmon, a soft creamy brie or roast duck.