Saint Clair Origin Hawke's Bay Cabernet Merlot 2017
- Dark berry
- Coffee
- Subtle pepper
- Luscious & lingering finish
Ruby red with purple rim. Dark berries, coffee and a hint of leather. A rich and full plate with many layers. Flavours of ripe dark berries combine with spice and a subtle pepper note. A fine tannin structure with a luscious palate and a lingering finish.
Sourced from vineyards across the Hawke’s Bay wine growing district. The soil type are free draining and vigour moderating, providing a great base for growing Cabernet Sauvignon and Merlot.
The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.
This wine is a blend of 78 percent Cabernet Sauvignon, 20 percent Merlot and 2 per cent Malbec.
Each variety was kept separate during fermentation through to blending. The fruit for each variety was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation took place to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily.
When dry the young wine was pressed and then racked off gross lees to a mix of tanks, and a mix of seasoned and new French oak.The wine underwent a clean malolactic fermentation while ageing in oak and tank for six months.Trials of various portions of each variety took place before careful blending to create the final wine.
Approachable now and will continue to develop positively for five years and beyond.
Food Pairing: Well matched with roast duck with wild rice and gravy.
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Saint Clair Origin Hawke's Bay Cabernet Merlot 2017
Saint Clair Origin Hawke's Bay Cabernet Merlot 2017
- Dark berry
- Coffee
- Subtle pepper
- Luscious & lingering finish
Ruby red with purple rim. Dark berries, coffee and a hint of leather. A rich and full plate with many layers. Flavours of ripe dark berries combine with spice and a subtle pepper note. A fine tannin structure with a luscious palate and a lingering finish.
Sourced from vineyards across the Hawke’s Bay wine growing district. The soil type are free draining and vigour moderating, providing a great base for growing Cabernet Sauvignon and Merlot.
The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.
This wine is a blend of 78 percent Cabernet Sauvignon, 20 percent Merlot and 2 per cent Malbec.
Each variety was kept separate during fermentation through to blending. The fruit for each variety was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation took place to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily.
When dry the young wine was pressed and then racked off gross lees to a mix of tanks, and a mix of seasoned and new French oak.The wine underwent a clean malolactic fermentation while ageing in oak and tank for six months.Trials of various portions of each variety took place before careful blending to create the final wine.
Approachable now and will continue to develop positively for five years and beyond.
Food Pairing: Well matched with roast duck with wild rice and gravy.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dark berry
- Coffee
- Subtle pepper
- Luscious & lingering finish
Ruby red with purple rim. Dark berries, coffee and a hint of leather. A rich and full plate with many layers. Flavours of ripe dark berries combine with spice and a subtle pepper note. A fine tannin structure with a luscious palate and a lingering finish.
Sourced from vineyards across the Hawke’s Bay wine growing district. The soil type are free draining and vigour moderating, providing a great base for growing Cabernet Sauvignon and Merlot.
The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.
This wine is a blend of 78 percent Cabernet Sauvignon, 20 percent Merlot and 2 per cent Malbec.
Each variety was kept separate during fermentation through to blending. The fruit for each variety was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation took place to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily.
When dry the young wine was pressed and then racked off gross lees to a mix of tanks, and a mix of seasoned and new French oak.The wine underwent a clean malolactic fermentation while ageing in oak and tank for six months.Trials of various portions of each variety took place before careful blending to create the final wine.
Approachable now and will continue to develop positively for five years and beyond.
Food Pairing: Well matched with roast duck with wild rice and gravy.
