Gimblett Gravels Malbec 2017

Decibel 2016 GG Malbec.jpg

Tasting Notes

Light hint of florals, petrichor, and wet stone on first breath followed by a wave of blueberry, blackberry, violets and brambly dark heady notes. The palate has a rich attack of plum and dense tannin. The midpalate is chalky with dusty tannins and finishes with fresh, lingering acidity, leaving edgy and drying tannins on the palate, reflective of the famous Gimblett Gravels soil.

 “The palate has good weight and presence, with grainy tannin structure lending plenty of mouthfeel and grip. The acidity is balanced, and the wine carries with good line and energy to an elegant, aromatic finish.”

-Raymond Chan, 4 stars

 

Viticulture

Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Malbec which was grown on the famous Gimblett Gravels™ appellation. The Gimblett Gravels™ is demarked by specific soils laid bare from the constantly shifting Ngaruroro River over millions of years. The river’s last shift in 1867 left these amazing rocky soils, which combined with the slightly inland Heretaunga Plains’ weather, and classic viticulture techniques created a uniquely expressive Malbec. 

This wine comes from a 100% sustainably certified vineyard that was one of the earlier plantings in the Gimblett Gravels™ in the 1990s.  We are very proud to be working with such pristine and storied vines.   

 

winemaking

Hand-picked in late April and transported in whole bunches from the vineyard to the close-by winery in small baskets. The fruit was then destemmed and only lightly crushed to allow the skins to slowly breakdown during the fermentation. The fruit was then cold macerated for 5 days on skins before slowly warming each of the 2 tonne fermenters and allowing a wild fermentation to kick in. Fermentation lasted 16 days before the wine was then macerated on skins again for an additional 14 days. The wine was then pressed to tank before put into roughly 50% 1, 2 and 3 year old French puncheons (500 litre barrels) and 50% into neutral oak barriques. The wine was aged for 12 months in oak and then racked and prepared for bottling in late May 2018 and bottled in June 2018.