VARIETAL: 100% Cabernet Sauvignon
REGION: Hawke’s Bay
The ‘Ohiti Estate’ vineyards lie in an inland heat trap on the bed of the old Ngaruroro River. Trained on classical VSP trellis system, on gravel soils, our Cabernet Sauvignon obtains excellent levels of ripeness, with good colour intensity, clean fruit, and ripe tannin development. All the fruit was harvested in early-April compared with normal years when the harvest is in the latter half of the month.
Grapes were harvested on the 4 th April (thus reflecting the summer heat & ideal ripening conditions) and fermented using traditional Bordeaux pump-over methods for colour and flavour development and cap management. Time on skins was three weeks and malolactic occurred after pressing, prior to going to oak barrels for about 10 months.
An intense dark red colour will fill the glass.
This 2019 ‘Ohiti Estate’ Cabernet Sauvignon is expressing extravagant black berry and black current aromas and flavours, under-pinned with spice, dried herbs, subtle spicy oak and vanillia, with a hint of cigar box in the background. The palate is approachable and flavoursome, this 2019 expression extends the heritage of our ‘Ohiti Estate’ which continually produces ripe Cabernet Sauvignon year after year.
A roast beef - served medium-rare with horse radish sauce.
This vintage will age well for 6 - 7 years, *possibly even more.
Alcohol: 14% Alc./vol.
Residual sweetness: Dry
TA: 5.63 g/L
Owner / Winemaker: Peter Robertson
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