The wine has a deep ruby red hue with a distinctive aroma of berry fruits, plums and sour cherries. The palate shows a generous mouth feel with plenty of spicy, peppery notes.
2007 vintage was a prolonged cold and wet season resulting in much of Canterbury losing fruit to frost. The fruit for this wine comes from Central Otago which enjoyed a more stable weather pattern with plenty of heat units.
Winemaking
Top quality berries at Gibbston were harvested by hand, 90% de-stemmed, lightly crushed and left to cold soak on skins for 10 days prior to being fermented and pressed off into French Oak barrels (30% new). Following malolactic fermentation the wine was aged without any racking for a further 10 months before bottling in February 2008 – unfined and unfiltered.
Whilst very drinkable now, the wine can be expected to continue improving and can be cellared for up to 10 years.
A delightful wine to be savoured with game, Venison, lamb, beef and any other red meat dish.
Alcohol 14.0%
pH 3.75
Total Acidity 7.5g/l
Bottled: March 2008
