Tohu Hawke's Bay Merlot 2021
- Oaked
- Dark plum & blackberry
- Cocoa & cassis
- Fine tannins
Black fruit and dark plum aromas seamlessly blend with subtle spicy notes in this smooth and silky Hawke’s Bay Merlot. On the palate flavours of blackberry, cassis and hints of cocoa are balanced with fine tannins leading to a dry and richly textured finish.
Hawke’s Bay is renowned for the production of full-bodied red wines made with classic Bordeaux varietals, including Merlot. The 2020/2021 growing season was warm and dry, with low rainfall and light yields encouraging even ripening and flavour development throughout the blocks. Harvest was two weeks earlier than average, with the fruit having exceptional colour, concentration and balanced fruit flavours.
Hand-harvested fruit was picked into small bins before being transported to the winery where the grapes were lightly crushed and destemmed into open-top stainless-steel fermenters. After a short cold soak period the must was warmed and inoculated with select yeast cultures. After inoculation the juice underwent a rapid fermentation with temperatures peaking at 30 to 33ᵒC. Post-fermentation the resulting wine underwent a short maceration on skins before being pressed and then undergoing a secondary malolactic fermentation. Once this was complete the wine was allowed to age in barrel for 10 months before being prepared for bottling in February 2022.
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Tohu Hawke's Bay Merlot 2021
Tohu Hawke's Bay Merlot 2021
- Oaked
- Dark plum & blackberry
- Cocoa & cassis
- Fine tannins
Black fruit and dark plum aromas seamlessly blend with subtle spicy notes in this smooth and silky Hawke’s Bay Merlot. On the palate flavours of blackberry, cassis and hints of cocoa are balanced with fine tannins leading to a dry and richly textured finish.
Hawke’s Bay is renowned for the production of full-bodied red wines made with classic Bordeaux varietals, including Merlot. The 2020/2021 growing season was warm and dry, with low rainfall and light yields encouraging even ripening and flavour development throughout the blocks. Harvest was two weeks earlier than average, with the fruit having exceptional colour, concentration and balanced fruit flavours.
Hand-harvested fruit was picked into small bins before being transported to the winery where the grapes were lightly crushed and destemmed into open-top stainless-steel fermenters. After a short cold soak period the must was warmed and inoculated with select yeast cultures. After inoculation the juice underwent a rapid fermentation with temperatures peaking at 30 to 33ᵒC. Post-fermentation the resulting wine underwent a short maceration on skins before being pressed and then undergoing a secondary malolactic fermentation. Once this was complete the wine was allowed to age in barrel for 10 months before being prepared for bottling in February 2022.
Product Information
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Shipping & Returns
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Description
- Oaked
- Dark plum & blackberry
- Cocoa & cassis
- Fine tannins
Black fruit and dark plum aromas seamlessly blend with subtle spicy notes in this smooth and silky Hawke’s Bay Merlot. On the palate flavours of blackberry, cassis and hints of cocoa are balanced with fine tannins leading to a dry and richly textured finish.
Hawke’s Bay is renowned for the production of full-bodied red wines made with classic Bordeaux varietals, including Merlot. The 2020/2021 growing season was warm and dry, with low rainfall and light yields encouraging even ripening and flavour development throughout the blocks. Harvest was two weeks earlier than average, with the fruit having exceptional colour, concentration and balanced fruit flavours.
Hand-harvested fruit was picked into small bins before being transported to the winery where the grapes were lightly crushed and destemmed into open-top stainless-steel fermenters. After a short cold soak period the must was warmed and inoculated with select yeast cultures. After inoculation the juice underwent a rapid fermentation with temperatures peaking at 30 to 33ᵒC. Post-fermentation the resulting wine underwent a short maceration on skins before being pressed and then undergoing a secondary malolactic fermentation. Once this was complete the wine was allowed to age in barrel for 10 months before being prepared for bottling in February 2022.
