2018 Merlot

Gimblett Gravels Vineyard, Hawke’s Bay
Family Collection

$39.95

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Our Gimblett Gravels Merlot is carefully selected from parcels of Merlot in our Gimblett Gravels Vineyard. The warm, gravelly soils are perfect for the production of Merlot and the moderate heat allows the wine to retain freshness and structure without showing over-ripe characters.
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Tasting Notes

Deepest crimson red. Lifted violets and blue fruit with subtle biscuity oak notes. Velvet like tannin structure that carries a long pallet of poached plum and freshly picked blueberries.

Food Match
Braised lamb

Recommended Cellaring
1 to 15 years from vintage

Vintage Details

Vintage Detail
Warm and dry summer, with a rain event mid ripening

Brix
23.6 average

Production Level
54 hl/ha average

Hand Harvested
20%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
25%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Nov – 18

WINE ANALYSIS

Alcohol
13.2

Residual Sugar
Nil

pH
3.63

Acidity
5.4 g/l

Tasting Notes

Deep ruby with crimson hue. A welcoming aroma of ripe plum and the scent of a winter Christmas kitchen. Exquisitely structured with sweet fruit supported by layers of fine tannin creating a taut yet luscious mouthfeel.

Food Match
Rich red meat dishes

Recommended Cellaring
5 to 15 years from vintage

Vintage Details

Vintage Detail
El Niño. Cool and wet start with a warm finish to summer.

Brix
23.2 average

Production Level
47 hl/ha average

Hand Harvested
45%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
30%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Nov – 17

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.63

Acidity
5.7 g/l

Tasting Notes

Deep garnet with youthful rim. Quintessential Merlot aromatics of dark plum along with dark rose and the faintest hint of dried pine needles. Classically structured palate with a core of ripe red fruits integrated with fine dusty tannins for an elegant long finish.

Food Match
Rich red meat dishes

Recommended Cellaring
Up to 5 to 15 years from vintage

Vintage Details

Vintage Detail
Warm and early, excellent

Brix
24.1 average

Production Level
53 hl/ha average

Hand Harvested
45%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
17%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Dec-16

WINE ANALYSIS

Alcohol
14.2

Residual Sugar
Nil

pH
3.59

Acidity
5.9 g/l

Tasting Notes

Deep garnet with youthful purple hue. Complex and varietal aromatic array of black doris plum, ripe cherry, wooden spices and finely toasted oak. Seductive and luscious on approach the wine has a pure fruit core with fine dusty tannins finishing long and dry.

Food Match
Rich red meat dishes

Recommended Cellaring
Up to 5 to 12 years from vintage

Vintage Details

Vintage Detail
Warm and early, excellent

Brix
23.5 average

Production Level
59 hl/ha average

Hand Harvested
30%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
27%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Dec-15

WINE ANALYSIS

Alcohol
13.4

Residual Sugar
Nil

pH
3.63

Acidity
6 g/l

Tasting Notes

Dark garnet with vibrant purple hues. Seductive aromas of ripe plum, cassis, nutmeg, tobacco and sandalwood reflects beautifully ripe Merlot. The palate is at first rich and full bodied and then finishes with wonderful graphite-like tannins, fine acidity and a long tapering dry finish.

Food Match
Rich red meat dishes

Recommended Cellaring
Up to 15 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
24 average

Production Level
68 hl/ha average

Hand Harvested
20%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
21%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Dec-14

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.55

Acidity
5.6 g/l

Tasting Notes

The first hint is of wild thyme, dried sage and star anise which then opens up to the base notes of dark plum and spicy currants. Paradoxically the medium weight palate is energetic and silken, with the focus firmly on fruit purity. These characters persist on the lithe, balanced and layered palate and finish on the aromatic high notes of spice and herbs.

Food Match
Rich shellfish

Recommended Cellaring
7 to 10 years from vintage

Vintage Details

Vintage Detail
Warm, LaNiña Summer

Brix
22.4 average

Production Level
60 hl/ha average

Hand Harvested
30%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Inoculated

Barrel Type
French oak barriques,

New Barrel %
20%

Maturation
16 months

Fining
Yes

Filtration
Yes

Bottled
Nov-12

WINE ANALYSIS

Alcohol
13.0

Residual Sugar
Dry

pH
3.61

Acidity
4.8 g/l

Tasting Notes

The first hint is of wild thyme, dried sage and star anise which then opens up to the bas e notes of dark plum and spicy currants. Paradoxically the medium weight palate is energetic and silken, with the focus firmly on fruit purity. These characters persist on the lithe, balanced and layered palate and finish on the aromatic high notes of spice and herbs.

Food Match
Lamb

Recommended Cellaring
7-10 years

Vintage Details

Vintage Detail
Cool and dry

Brix
23 average

Production Level
60 hl/ha average

Hand Harvested
30%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
28%

Maturation
13 months

Fining
Yes

Filtration
Yes

Bottled
Dec-11

WINE ANALYSIS

Alcohol
13.50

Residual Sugar
dry

pH
3.70

Acidity
5.6 g/l

Tasting Notes

Very dark colour. A brooding bouquet of dark plums and blackberry. Wild thyme, rose-like florals and nutmeg nuances contribute to a lifted complexity. The silken texture unveils an intense fruit core with characters of cocoa and fresh tobacco. This wine is very rich, yet tempered by balanced tannins and fresh acidity.

Food Match
Lamb

Recommended Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
Sunny and warm, outstanding

Brix
23.6 average

Production Level
53 hl/ha average

Hand Harvested
35%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
35%

Maturation
14 months

Fining
Yes

Filtration
Yes

Bottled
Jul-10

WINE ANALYSIS

Alcohol
13.80

Residual Sugar
<2 g/l

pH
3.69

Acidity
5.8 g/l

Tasting Notes

Very dark colour. Aromas of dust, cedar, violets and dark cherry fruit combine for a complex bouquet. The palate is structurally firm, but also awash with pure black fruits of plum and boysenberry. This wine is full bodied, but still tightly wound in youthful structure.

Food Match
Beef fillet and hollandaise sauce

Recommended Cellaring
Up to 7 years from vintage

Vintage Details

Vintage Detail
Warm and dry, very good

Brix
23.8 average

Production Level
45 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Innoculated

Barrel Type
French oak barriques

New Barrel %
46%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Feb-10

WINE ANALYSIS

Alcohol
14.06

Residual Sugar
<2 g/l

pH
3.67

Acidity
5.7 g/l

Tasting Notes

Dark garnet core with youthful crimsom hues. A bouquet of dark plum, blackcurrant, dark chocolate and cinnamon. Layers of soft, silky tannin combine with dollops of ripe fruit flavours and a hint of oak derived mocha character to form a luscious and long palate.

Food Match
Rich red meat

Recommended Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
warm, dry, excellent

Brix
24.1 average

Production Level
64 hl/ha average

Hand Harvested
75%

Winemaking

Whole Bunch
No

Destemmed
Yes

Fermentation Vessel
Closed stainless steel

Fermentation
Innoculated

Barrel Type
French oak

New Barrel %
31%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Dec-08

WINE ANALYSIS

Alcohol
14.4

Residual Sugar
<2 g/l

pH
3.65

Acidity
5.8 g/l

Tasting Notes

Dark garnet colour with a bright rim. A profusion of dark plum, blackcurrant, liquorice, thyme and cinnamon burst on the bouquet. Luscious ripe fruit flavours are layered with soft, silky tannin and meld with sweet mocha notes derived from new oak barrels, leaving a powerful, smooth finish.

Food Match
Rich red meat

Recommended Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
warm, very good

Brix
23.8 average

Production Level
63 hl/ha average

Hand Harvested
75%

Winemaking

Whole Bunch
No

Destemmed
Yes

Fermentation Vessel
Closed stainless steel

Fermentation
Innoculated

Barrel Type
French Oak

New Barrel %
45%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Dec-07

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.64

Acidity
5.7 g/l

Tasting Notes

Deep garnet colour with a purple hue. Redolent aroms of ripe plum and raspberry with cedar and vanilla notes. Fine soft tannin belies the palate’s weight, the wine is soft and full with bright acids giving an overall impression of power and persistence. Spice and complexity is gained via the Cabernet Franc portion of the blend.

Food Match
Beef

Recommended Cellaring
10 years from vintage

Vintage Details

Vintage Detail
Classic red vintage in all aspects

Brix
24.2 average

Production Level
69 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Closed Stainless Steel

Fermentation
Inoculated

Barrel Type
French Oak

New Barrel %
50%

Maturation
20 months

Fining
Yes

Filtration
Yes

Bottled
Dec-06

WINE ANALYSIS

Alcohol
13.9

pH
3.79

Residual Sugar
Nil

Acidity
6 g/l

Tasting Notes

Deep ruby in colour, with a crimson blush. The wine has heady aromas of ripe plum, blackberry, cedar and a hint of dark chocolate. The exquisite combination of sweet fruit framed with savoury oak and toast is matched on the palate by layers of fine tanning providing a taut yet filling texture.

Food Match
Strong flavoured red meat dishes

Recommended Cellaring
At least 7-10 years from vintage

Vintage Details

Vintage Detail
Cool, sunny and dry

Brix
22.4-24.1 average

Production Level
60 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Stainless steel and oak

Fermentation
Inoculated

Barrel Type
French oak

New Barrel %
50%

Maturation
17 months

Fining
Egg White

Filtration
Yes

Bottled
Nov-05

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.64

Acidity
6 g/l

Tasting Notes

In its youth the wine is dense black/purple in colour, almost opaque. Aromas of dark berry fruits, spice, chocolate and coffee are all present. The palate is rich, concentrated and full with similar flavours and a lovely balanced structure with ample very fine-grained tannins. Cellaring potential is at least ten years from vintage.

Food Match
Strong flavoured red meat dishes

Recommended Cellaring
At least 7-10 years from vintage

Vintage Details

Brix
22.5-24.4 average

Production Level
30 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Stainless steel tank

Fermentation
Indigenous & Introduced yeasts

Barrel Type
French Oak

New barrel %
50%

Maturation
15 months

Fining
Yes

Filtration
Unfiltered

Bottled
Nov-04

WINE ANALYSIS

Alcohol
13

Residual Sugar
Nil

pH
3.66

Acidity
5.9 g/l

Tasting Notes

Deep ruby in colour, with a crimson blush. The wine has heady aromas of ripe plum, blackberry, cedar and a hint of dark chocolate. The exquisite combination of sweet fruit framed with savoury oak and toast is matched on the palate by layers of fine tanning providing a taut yet filling texture.

Food Match
Strong flavoured red meat dishes

Recommended Cellaring
At least 7-10 years from vintage

Vintage Details

Vintage Detail
Cool, sunny and dry

Brix
22.4-24.1 average

Production Level
60 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Stainless steel and oak

Fermentation
Inoculated

Barrel Type
French oak

New Barrel %
50%

Maturation
17 months

Fining
Egg White

Filtration
Yes

Bottled
Nov-03

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.64

Acidity
6 g/l

Tasting Notes

Deep ruby in colour, with a crimson blush. The wine has heady aromas of ripe plum, blackberry, cedar and a hint of dark chocolate. The exquisite combination of sweet fruit framed with savoury oak and toast is matched on the palate by layers of fine tannin providing a taut yet mouth filiing texture.

Food Match
Red meat dishes

Recommended Cellaring
At least 7-10 years from vintage

Vintage Details

Brix
24.5 average

Production Level
20 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Stainless steel tank

Fermentation
Introduced yeasts

Barrel Type
French oak

New Barrel %
65%

Maturation
19 months

Fining
Yes

Filtration
Unfiltered

Bottled
Nov-02

WINE ANALYSIS

Alcohol
14

Residual Sugar
Nil

pH
3.52

Acidity
5.5 g/l

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