The palate is medium bodied with a ferrous grip that knots together with some excellent acidity. The flavours are more of the black fruit with some attractive herbal notes highlighting the Cabernet Franc.
Vintage 2018 began with a settled and dry Spring resulting in great
flowering and a corresponding excellent fruit set. We then enjoyed a
relatively hot summer although there were intense periods of rainfall
thanks to ex Tropical Cyclone Fehi and Gita which put the pressure on
during harvest time.
Temperatures remained warm into the harvest months increasing
humidity however with careful attention to detail in the vineyard we were
rewarded with excellent fruit.
Components for the Ironclad come from an array of steep hillside
vineyards each planted in one of the five traditional varieties of
Bordeaux. After careful hand harvesting the fruit is delivered to
the winery and then put across a sorting table before being 100%
de-stemmed and delivered to open vats for fermentation.
All of our red ferments undergo fermentation with wild yeasts with
pump overs being carried out twice daily. Following an extended time
on skins (average 35days in vat) the wines are gently pressed and taken
straight to barrel for natural malolactic fermentation in the spring.
The wines are racked once to a blend after 18 months before further
maturing in tank for 3 months prior to bottling.
HARVEST DATE: 30/03/2018 – 16/4/2018
BRIX @ HARVEST: 24.5 – 27.1
T.A: 5.6 pH: 3.72 R.S: Dry g/L ALC: 14.12%
REGION: Waiheke Island/Ponui Island
BLEND: Cabernet franc 36%, Merlot 34%, Petit Verdot 17%,
Cabernet Sauvignon 11%, Malbec 2%