Woodside Hill Reserve Merlot Cabernet Franc

Our Reserve Wine

The Reserve wine is only made in vintages where the top quality wine can be made. Once all of the wine of the vintage has been in barrel for 6 months, and malolactic fermentation is complete, an evaluation of each barrel can be made. The top barrels, usually 4, are blended into this wine and aged for a further 12 months. Only french oak is used.

Reviews and Awards

  • Vintage 2013 Dish Tasting Panel Merlot June-July 2015 5 Stars and Third Overall

    "Great Colour dense and bright showing lovely oak, nice complexity, vanilla spiced plum, sweet fruit entry, generous approachable and juicy. Luscious texture and solid length of flavour"

  • Vintage 2013 New Zealand International Wine Show 2016 Silver

Vintage 2014 $NR

The Reserve was made from 73% Merlot, 23% Cabernet Franc and 4% Petit Verdot. This reflected the better performance of Merlot in this a dry but somewhat cooler year. The wine was cold soaked for 24 hours before the addition of cultured bordeaux yeast. Merlot is crushed and processed separately while Cabernet Franc and Petit Verdot are processed together. Ferments generally lasted 7 days with a maximum temperature of 30C. After a further 7 day maceration, the wines were moved to fine grained french oak, 33% new. Malolactic fermentation was done in barrel and completed after 7 months. Barrel selection and blending was performed in November 2014 and the blended wine moved back to barrel for another 9 months. The final blend was from 50% new oak.

Vintage 2013 $42

The Reserve was made from 62% Merlot, 29% Cabernet Franc and 9% Petit Verdot. A perfect year gave us the opportunity to blend with freedom. The wine was cold soaked for 24 hours before the addition of cultured bordeaux yeast. Merlot is crushed and processed separately whilke Cabernet Franc and Petit Verdot are processed together. Ferments generally lasted 7 days with a maximum temperature of 30C. After a further 7 day maceration, the wines were then moved to fine grained french oak, 33% new. Malolactic fermentation was done in barrel and completed after 7 months. Barrel selection and blending was performed in November 2014 and the blended wine moved back to barrel for another 9 months. The final blend was from 50% new oak.

Cellar Chart