This wine was made with a minimalist philosophy, designed to enable the characteristics of the grapes and the vineyard to be revealed. The fruit was hand-harvested, hand-sorted, gently de-stemmed and gravity-fed to tank. Fermented with a combination of indigenous and cultured yeasts, careful hand plunging assisted to gently extract flavours and tannins from the skins. Maturation occurred in French oak barriques for approximately 10 months.
Deep ruby crimson in colour with aromas of dark cherry, blueberry and black plum complimented by more savoury aromas of cassis, tea leaf, floral notes of dried rosemary, dried spices and forest floor. The palate shows a rich silky texture which is full and concentrated. Interwoven flavours of spice, dark fruit and savoury characters are revealed by a succulent and fine tannin structure. The structure of this wine is tight, yet rich and full with seamless length.
Auntsfield Estate is run under the watchful eye of the Cowley family and is the home of Marlborough's first colonial vineyard and winery. The dramatic hillside vineyard with its unique variety of soils is the inspiration to produce exciting hand crafted wines of balance and individuality that display the special terroir of this historic Marlborough vineyard. The original vineyard was established in 1873 by Marlborough's original winemaker, David Herd. Herd made highly regarded wine for over 50 years before the property reverted to sheep farming.