This is a brand new wine for Stonecroft. Traditionally we have made a Merlot/ Cabernet Sauvignon blend called Ruhanui, but this year we’re branching out with a preservative free Merlot.
Colour: A medium ruby red colour.
Aromatics: Notes of red fruit, plum and cherry plus savoury cedar and spice.
Palate: A medium bodied Merlot with vibrant red fruit flavours, soft tannins and subtle oak treatment. Matured in seasoned French oak barrels, this is a great wine to drink while it is young and vibrant. Suitable for vegans and preservative free.
Region: Gimblett Gravels Wine Growing District®, Hawke’s Bay.
Vineyard: Roy’s Hill.
Harvest: Hand harvested on 27th March 2019.
Vinification: Fermented in open-top stainless steel fermenters. Hand plunged two times daily. Post fermentation soak for two to three weeks followed by maturation in barrel.
Maturation: Matured in seasoned French oak barrels for 4 months without adding any sulphur. Nor was any sulphur added at bottling.
Bottled: 9 October 2019.
Analysis: Alc 13% vol.
Cellaring Potential: 2-4 years.
92 points. Enticing densely fruited bouquet with aromas of plums and blackberries, brown baking spice moments of clove and vanilla, violets, dry stone earthy layers and aromas that remind me of baked blueberry pie. On the palate - lovely weight with a satin texture, fine to moderate textures of tannins, medium+ acidity and a core of fruit flavours that mirror the nose. Lengthy fruit centric finish, great balance with a polished fresh finish. Drinking well now and through 2024
Certified organic, the debut 2019 vintage (4.5*) was estate-grown at Roys Hill and matured for five months in seasoned French oak barrels. Preservative-free (with no added sulphur), it was designed as a ‘great wine to drink while it is young and vibrant.’ Dark and purple-flushed, it is a distinctive red, fragrant, rich, buoyantly fruity and supple, with strong, ripe, blackcurrant-evoking flavours and gentle tannins. Delicious young.
I love how exotically perfumed this organically-grown Gimblett Gravels merlot is, and the fact that it’s made with no added sulphites (hence the ‘undressed’) – so I’m loving what it has, and what it hasn’t. Perky plum, pepper and pomegranate layers set the pace for boatloads of berries and spice on the finish. It’s fresh and frisky and drinking fantastically well already, yet stash some away for another six months and that velvety vavoom will bring the boys to the yard. Meatloaf baked with pancetta and olives? Oh yes.