Malbec Gimblett Gravels
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, characterized by soils laid bare from the constantly shifting Ngaruroro River over millions of years. The river’s last shift in 1867 left amazing rocky soils, which combined with the slightly inland Heretaunga Plains’ weather and classic viticulture techniques, created a uniquely expressive Malbec.
100% Malbec 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 18 days before the wine was then macerated on skins again for an additional 19 days. The wine was then pressed to tank before put to 50% 2 and 3 year old barriques and 50% neutral oak barriques. The wine was aged for 10 months and then racked and prepared for bottling in late March.
Savory dry earth and an expressive complexity on the nose. The aromatics evolve into violets, ripe dark cherry and old spice as the wine opens up and breathes. The palate is rich and earthy with distinctly dusty tannins. The tannins are firm but the wine remains vibrant, with a fresh finish. 700 cases produced.
About the Producer
Decibel Wines are Daniel Brennan’s vision to create minimal intervention wines using classic practices, natural wines with a community based attitude.
Daniel was born in New York. He grew up in Philadelphia, where his parents own a pub named McCrossen’s Tavern. After going to college at the Catholic University of America in Washington DC and studying International Politics and Philosophy, he took off with a rock band and toured the US as their manager. After six years, he went back to the family business, fell in love with New Zealand wines and took winemaking classes at UC Davis. Following the spirit of his great grandfather Miguel Rodolico, a barrel cooper and winemaker who traveled from Sicily to America in search of inspiration, Daniel left for New Zealand in 2007. He produced his first vintage of Decibel in 2010 and received great mentoring at Paritua under winemaker Jason Stent.
Farming/vinification practices: all the wines are sustainably grown and certified. However, each vineyard has its own story and some are moving toward organic and biodynamic practices. All the wines are vegan.
Dan Brennan: ‘Time makes the wine’ and time makes a wine career