Petit Verdot was first introduced into New Zealand in 1994 by Stephen White and Dr Tony Molloy QC. Fortuitously, it has become one of the great varieties in our vineyard at Stonyridge, with the small berry size and thick skins giving structure and intensity in every vintage. The wines produced from these grapes are known for their florality and earthiness along with a tightly structured palate with dark fruit in the mid-palate. The Coeur de Lion is a deep, concentrated, powerful Bordeaux blend that we are exceptionally proud of. On the nose, dark forest fruits and lifted floral aromas of crushed violet and rose, with some deeper earthier notes from the Petit Verdot, while in the mouth, youthful, grainy tannin, beautiful rich fruit, and fantastic length. Winemaking: Picked during the first 2 weeks of April 2017. 100% crushed and destemmed prior to inoculation for fermentation. 20 days of post ferment maceration before pressing to barrel for completion of malolactic fermentation. Racked every 3 months before final rack and bottling in March 2018. 600 cases made Encépagement: 36% Petit Verdot, 23% Cabernet Sauvignon, 19% Malbec, 16% Merlot, 6.5% Cabernet Franc, 0.5% Carménère Oak: 100% fine grained French oak, 60% new 13.1% Alcohol pH: 3.72 T.A. 5.5 gL Dry extract: 30.3 gL