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Description
Tohu Hawke's Bay Merlot 2019Dark plum Subtle spice Cassis & cocoa 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 richly textured finish. Hawke's Bay is renowned for the production of full bodied red wines made with classic Bordeaux varietals, including Merlot. The 2018 2019 growing season
- Dark plum
- Subtle spice
- Cassis & cocoa
- 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 richly textured finish.
Hawke's Bay is renowned for the production of full-bodied red wines made with classic Bordeaux varietals, including Merlot. The 2018/2019 growing season started with wet spring conditions that led into a warm and humid summer. The high heat and humidity meant the vineyard teams were busy throughout the summer months keeping the vine canopy open and the fruit exposed, ensuring the vines were in top condition and grapes disease free. The hard work paid off with perfect harvest conditions producing exceptional fruit with outstanding colour, concentration and ripe 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 33°C. Post-fermentation the resulting wine underwent a short maceration on skins before being pressed and then undergoing a secondary malo-lactic fermentation. Once this was complete the wine was allowed to age in barrel for 10 months before being prepared for bottling in late February 2020.
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