Blackberry, cinnamon, and minerals mesh for an intense and complex aroma and flavor profile. Layers of fine tannin lend tension to the opulent fruit flavors and provide the framework for the long and intense finish.
The fruit for Te Kahu is grown in the Hawkes Bay Gimblett Gravels Vineyard, which has one of the warmest, driest, most sundrenched climates in New Zealand. Stony gravel in the soil forces the vines to fight for water, giving the grapes a particular vibrancy. Fruit was hand harvested and destemmed before undergoing fermentation in stainless steel tanks. The wine was matured for 13 months in French oak barriques, 19% new.