Ngatarawa Glazebrook Merlot

Grapes were machine harvested at sugar levels between 23 and 24 Brix, crushed and destemmed for this wine. Each batch was inoculated with selected yeast to ensure a hot fermentation peaking at 30C. They were macerated on skins post ferment for up to 14 days before pressing and malo-lactic fermentation.

The final blend includes 10% Malbec which gives added structure and complexity to the wine.