The 2014 season was the second almost perfect vintage in a row, a particularly warm summer with one cloudless Hawkes Bay day following another. Not a hot year, the cooler nights locked in the freshness of the grapes, allowing Nick Picone and his team to pick at leisure. Right from the time they fermented this wine, they knew they had something special on their hands, the wine spending 35-42 days on skins and 18 months in 39% French Oak. One of the great wines ever made in NZ, this will be extremely long-lived and drinking well long after most of us are gone.
