Nostrlis applaud as plum and blackcurrant tussle with one and other, falling off a cliff and landing in a cloud of spice and vanilla before wrapped in a rich warm cloak.

After a lovely warm summer, the parcels of fruit from the Te Awa vineyard were harvested and gently de-stemmed into open-topped fermenters. The young wine was drained off and the skins pressed at dryness. After a brief settling period in tank, the new wine went to oak barrels for secondary malolactic fermentation and maturation. The wine spent 12 months in barrel before being blended and bottled.

The grapes for this classic Hawke's Bay Merlot (with a cheeky splash of Cabernet's Franc and Sauvignon) were harvested in great condition from the Te Awa vineyard.

Food pairing: Imbibe on its own or devour along with a leg of lamb roasted with rosemary and garlic.