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Heretaunga Vineyard lies on a young riverbed in the Gimblett Gravels. The gravels are alluvial deposits of greywacke stones exposed after a massive flood event in the region in the late 1800s. The soils―gravel, stones, silt, clay and sand―are free-draining, meaning the vines plunge deep and form extensive, healthy root systems. The high stone component allows heat retention during the day and reflection at night, allowing these Bordeaux and Rhône varieties to ripen well amid the bay’s cooling influence.
The fruit was destemmed directly to open-top fermenters, with as many whole berries as possible. Spontaneous fermentation kicked off after a few days’ cold soak, and the wine was hand-plunged once daily over 18 days. It was then pressed to puncheons and barriques for nine months’ maturation. Sitting at a cool 12% alcohol, this is another fresh, savoury red from Dave Mackintosh. Medium-bodied and flush with berries and spice, it’s a joy from start to finish.