The Story
"Upfront and fruit expressive, the wine shows Black Doris plum, blueberry, toasted almond and mixed spice aromas, followed by a delectable palate that's filled with succulent fruit flavours backed by supple texture and polished tannins, offering excellent drinking. At its best: now to 2028" Sam Kim, Wine Orbit, Nov 2023
Our Odd One Out Merlot has lifted aromas of red plum and notes of warm spice. The palate is packed with fruit forward flavours of cherry, blackcurrant, and spice.
The grapes for this Merlot are sourced from select vineyards in both the Marlborough and Hawkes Bay regions of New Zealand.
Once harvested, the fruit was de-stemmed and sent to stainless steel fermenters to cold soak for five days. The fermenting juice was inoculated with select yeast strains and then hand plunged and pumped over for extraction of flavour, colour, and tannin. Once settled, this wine was then racked to seasoned French oak where it underwent a malolactic fermentation. The wine was aged on light lees before being blended, fined, and prepared for bottling.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
"Upfront and fruit expressive, the wine shows Black Doris plum, blueberry, toasted almond and mixed spice aromas, followed by a delectable palate that's filled with succulent fruit flavours backed by supple texture and polished tannins, offering excellent drinking. At its best: now to 2028" Sam Kim, Wine Orbit, Nov 2023
Our Odd One Out Merlot has lifted aromas of red plum and notes of warm spice. The palate is packed with fruit forward flavours of cherry, blackcurrant, and spice.
The grapes for this Merlot are sourced from select vineyards in both the Marlborough and Hawkes Bay regions of New Zealand.
Once harvested, the fruit was de-stemmed and sent to stainless steel fermenters to cold soak for five days. The fermenting juice was inoculated with select yeast strains and then hand plunged and pumped over for extraction of flavour, colour, and tannin. Once settled, this wine was then racked to seasoned French oak where it underwent a malolactic fermentation. The wine was aged on light lees before being blended, fined, and prepared for bottling.
