(2018) There's also 4% Cabernet Franc joining the 54% Merlot and 46% Cabernet Sauvignon in this premium wine from Te Awa, fermented with native yeasts then aged for 18 months in French oak. Ripe, dense fruit dominates here. Yes, there's a glossy slick of creamy oak, but it is blackcurrant and black plum, and a touch of balsamic that drives the aromas. On the palate an umami savouriness is nicely done, the foundation for ripe but tangy and tart-edged black fruits, the acidity giving an edge along with a roughening grip of tannin from the fruit and barrel. Quite long, that savoury, meaty character is appealing.