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Some of winemaker Dave Mackintosh's finest and fondest wine memories centre around a bottle of Hawke’s Bay Merlot or Cabernet blends from the mid to late 1990s. These were the wines he often shared with his mother. Making similar blends from the same place 20 years later, it feels like he’s come full circle. The fruit for this wine is sourced from the organically managed Paritua Vineyard, which sits on an old riverbed in the Bridge Pa Triangle. The vines were planted in 2003 on gently undulating slopes beneath the limestone-rich Raukawa hills. The soils are gravelly, overlaid by alluvium loess, volcanic ash, greywacke stones and limestone. The site sees plenty of sunshine and low rainfall, making it ideal for growing these varieties.
The breakdown is 83% Merlot and 17% Cabernet Franc. The Merlot was destemmed and fermented in an open-top vessel for 20 days with light plunging by hand once a day. The Cabernet Franc was picked a few days later and fermented as whole bunches. The varieties were pressed together to tank, then spent eight months maturing in puncheons and barriques. Dave’s is a modern take on these classic blends, showcasing bright fruits, spice and gentle herb notes encased by soft structure, perky acid lines and juicy mid-weight appeal. So fresh, so delicious.