About

Te Awanga Merlot Cabernet Franc

Premium grapes were first grown in Te Awanga at the beginning of last century. The warm coastal climate, gentle sea breezes and the shallow clay soils combine to produce award winning wines of great varietal flavour and finesse.  The mix of clay, alluvial silts, volcanic ash and gravels make this in interesting and potentially high quality site. We believe Merlot is particularly well suited to this vineyard and results over the last two decades have proven this to be the case.  Fruit was destemmed and crushed to open and closed fermenters where the must was fermented hot to maximise extraction of tannin, colour and flavour. The fermenting juice was on skins for an average of just under four weeks. This allowed for the full build of tannin and mouth feel before the wine was pressed and run to barrel where it was aged for 18 months in new and used French oak.

Taste
Rich and crimson in colour the nose of this wine displays an aroma of currant, cassis and tobacco characters, while the palate is full, rich and soft with excellent balance and structure. A wine styled for approachability but that will benefit from some bottle age. Ten years cellaring potential.

Alcohol:

14%

Grape varieties:

Merlot, Cabernet Franc

About the Producer

Rod McDonald Wines is a family-owned wine business born out of a love of making wine and of the place they call home, Hawke’s Bay. Winemaker Rod McDonald spent nine years as winemaker at Vidal Estate in Hawke’s Bay and was awarded New Zealand Winemaker of the Year in 2006. He left later that ...
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