Black Barn Hawke's Bay Merlot Cabernet 2018
- Subtle oak
- Dark berry & cassis
- Subtle brioche
- Soft acidity
Garnet with purple hue in the glass. Dark berry and cassis note, subtle oak spice with a hint of brioche. Rich front palate, flows with focused fruit, fine tannins and a soft acidity and a lingering finish.
Individual vineyard parcels were selectively picked. Each parcel was de-stemmed with sorting to open top red fermentation tanks. Hand plunged three times a day the wine remained on skins for 14-21 days then pressed to barrel or tank natural malolactic fermentaion. Racked off lees, maturation - elevage for 10 months prior to final blending and fining with egg whites.
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Black Barn Hawke's Bay Merlot Cabernet 2018
Black Barn Hawke's Bay Merlot Cabernet 2018
- Subtle oak
- Dark berry & cassis
- Subtle brioche
- Soft acidity
Garnet with purple hue in the glass. Dark berry and cassis note, subtle oak spice with a hint of brioche. Rich front palate, flows with focused fruit, fine tannins and a soft acidity and a lingering finish.
Individual vineyard parcels were selectively picked. Each parcel was de-stemmed with sorting to open top red fermentation tanks. Hand plunged three times a day the wine remained on skins for 14-21 days then pressed to barrel or tank natural malolactic fermentaion. Racked off lees, maturation - elevage for 10 months prior to final blending and fining with egg whites.
Product Information
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Shipping & Returns
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Description
- Subtle oak
- Dark berry & cassis
- Subtle brioche
- Soft acidity
Garnet with purple hue in the glass. Dark berry and cassis note, subtle oak spice with a hint of brioche. Rich front palate, flows with focused fruit, fine tannins and a soft acidity and a lingering finish.
Individual vineyard parcels were selectively picked. Each parcel was de-stemmed with sorting to open top red fermentation tanks. Hand plunged three times a day the wine remained on skins for 14-21 days then pressed to barrel or tank natural malolactic fermentaion. Racked off lees, maturation - elevage for 10 months prior to final blending and fining with egg whites.
