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Cabernet Sauvignon emerged as a major variety in New Zealand in the late 1960's, with Merlot emerging much later, from 1980 onwards. The majority of plantings are found in the Hawke’s Bay and Auckland/Northland regions. The Cabernet Sauvignon wines emerging today are complex, powerful and approachable; often blended with Merlot to soften, they attain greater complexity with age. Back to Home Page
Predominantly Cabernet Sauvignon, blended with a portion of Merlot, grown entirely on the gravelly soils of the Gimblett Gravels growing region in ...
A blend of 42% Cabernet Sauvignon, 31% Cabernet Franc, 23% Merlot, 2% Malbec and 2% Petit Verdot from premium Gimblett Gravels sites ...
100% Cabernet Sauvignon grown entirely in Vidal's Omahu Gravels vineyard, situated in the heart of the premium Gimblett Gravels sub-region of Hawke's Bay. ...
54% Cabernet Sauvignon, 36% Merlot and 10% Cabernet Franc from separate plots within Te Mata's own estate Hawkes Bay vineyards. Each parcel was ...
97% Cabernet Sauvignon and 3% Merlot sourced from the renowned Gimblett Gravels region of Hawkes Bay. From the once-in-a-lifetime Hawkes Bay vintage ...