Esk Valley The Hillside

Intro to Esk Valley The Hillside –

Esk Valley The Hillside is a blend of Malbec, Cabernet Franc and Merlot – with 18 months barrel ageing, this voluptuous blend delivers a rich, ripe supple wine,  will only improve with keeping.

Full tasting note and wine making –

Esk Valley The Hillside is full of dark fruits such as plum and dark cherry and earthy tobacco and cedar notes add complexity. The wine is soft and mouth-filling with well-ripened tannins and although approachable as a young wine should continue to develop complexity for many years to come. Decant before serving.

The Esk Valley Estate sources grapes from both its own vineyards and from contract growers. Traditional methods allied with modern technology enable the winemakers to make wines with texture and complexity. Gordon Russell the chief winemaker, is a traditional winemaker and so small batch wine-making prevails, and the 80-year-old open topped concrete fermenters are still used for the production of the hand-made red wines. Chardonnays are barrel fermented and red wines are barrel aged for a minimum of one year with the ‘Winemakers Reserve’ styles spending at least 18 months in French oak barriques.

Vintage notes from winemaker Gordon Russell –

This was a growing season of two halves, and quite unlike any I have encountered in my 25 years as winemaker at Esk Valley. Initially Spring was cool and the season running slightly late until mid December when a period of prolonged heat and dry conditions pushed the Hawkes Bay region into drought. Conditions at flowering had been good and an even berry size and good bunch numbers looked promising. By mid February the province was parched. Vineyards had been bunch thinned and netted, all we had to do was wait. Then over 100mm of rain fell in a 24 hour period before the weather brightened again, leaving the province green in the lead up to harvest. Harvest began in early March with intermittent periods of rain and dry spells. Picking decisions were made quickly as the weather offered its windows of opportunity. This was a very short harvest lasting a few days over four weeks.

The individual vineyard parcels were hand-harvested and destemmed to a single 85-year old concrete fermenter. The fermentation was gently managed with hand plunging and a period of maceration followed to soften tannins and add complexity. The new wine underwent malolactic fermentation in French oak barriques and then given a further 18 months ageing. The wine was then bottled without fining and filtration.

The producer –

The Esk Valley Estate sources grapes from both its own vineyards and from contract growers. Traditional methods allied with modern technology enable the winemakers to make wines with texture and complexity. Gordon Russell the chief winemaker, is a traditional winemaker and so small batch wine-making prevails, and the 80-year-old open topped concrete fermenters are still used for the production of the hand-made red wines. Chardonnays are barrel fermented and red wines are barrel aged for a minimum of one year with the ‘Winemakers Reserve’ styles spending at least 18 months in French oak barriques.

Drink with –

Enjoy with grilled and roasted meats, pizza, pasta, casseroles, mature cheeses & spicy food.