Ohiti Estate lies in an inland heat trap on the bed of the old Ngaruroro River. Made using traditional Bordeaux pump over methods for cap management. Malolactic fermentation occurred after pressing, prior to going into oak barrels for 12 months.

Tasting Note:
Intensely dark, the 2011 Ohiti Estate Cabernet Sauvignon is packed with blackberry, cassis, leather, spice and subtle oak. Ripeness is the keystone to this elegant style of Cabernet Sauvignon. Firm in tannin, generous in fruit, it is a great food wine.

Accompaniment:
Steak and mushrooms in a wine reduction sauce - enjoy!