This refreshing red is made from hand harvested grapes grown on five vineyards in Marlborough’s Awatere, Wairau and Southern Valley sub regions. The grapes were cold soaked for five to six days prior to fermentation in small vats with added yeasts, which were hand plunged three to four times daily to extract colour before the wine was pressed to French oak barrels, 44% new for 11 months. It’s drinking beautifully now and has another four to five years ahead. Tasty. 181.5/20 Points, Joelle Thomson, DipWSET, Wine Writer, NZ.