Esk Valley Merlot Malbec Rose 2010


Hawkes Bay, New Zealand

Merlot and Malbec grapes were crushed in open topped fermenters and left to soak on skins for 24 to 36 hours to extract colour from the skins. When sufficient colour had been extracted, juice was pumped from the fermenters, inoculated using a special yeast strain and fermented at low temperatures. The ferment was stopped leaving a small amount of residual sugar and then bottled as quickly as possible to retain freshness. This is a vibrantly fruited wine. Strawberries and red fruit predominate with a spice note adding complexity. It is a dry style with crisp acidity and a long finish.

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