Decibel Hawke's Bay Malbec 2023

Decibel Hawke's Bay Malbec 2023Malbec's unmistakable dark purple hue shines, even in the cooler 2022 23 season. Smoky, brambly aromas hint at tamarillo, black cherry, and Christmas pudding, with a touch of cola and pipe smoke nostalgia. The youthful palate features juicy strawberry, brambleberry, and boysenberry, complemented by light pepper and rosemary. With air, the mid palate develops a creamy texture, balanced by vibrant acidity. Chalky tannins and a hint of tea leaf create a

Malbec's unmistakable dark purple hue shines, even in the cooler 2022-23 season. Smoky, brambly aromas hint at tamarillo, black cherry, and Christmas pudding, with a touch of cola and pipe smoke nostalgia. The youthful palate features juicy strawberry, brambleberry, and boysenberry, complemented by light pepper and rosemary. With air, the mid-palate develops a creamy texture, balanced by vibrant acidity. Chalky tannins and a hint of tea leaf create a dynamic finish, making this one of our most exciting Decibel Malbecs yet.

Hawke’s Bay, on New Zealand’s North Island, enjoys dry summers with cool nights.This Malbec comes from the Bridge Pa Appellation on the Heretaunga Plains,known for silty-loam soils with free-draining red metal of alluvial and volcanic origin, yielding wines with lush fruit and soft tannins. A humid summer turned dramatic with Cyclone Gabrielle, but the storm passed before veraison, sparing the fruit. Afterdrying out, warm February and March weather led to a classic Hawke’s Bay autumn,allowing full ripeness. Organic farming and outstanding viticulture of clone 595 and 1056 Malbec shine here, with a touch of ‘Dr Rod’ clone added for extraconcentration.

Picked in mid-April at modest sugar levels, the fruit was destemmed and lightlycrushed to encourage slow skin breakdown. Each vineyard block fermentedseparately, with a 5-6 day cold soak before wild fermentation began. Fermentation lasted 13-18 days, followed by 15 days of extended skin contact, completing malolactic fermentation. After pressing and settling, the wine was racked offsediment in late May and aged in seasoned barriques and puncheons to highlight delicate tannins over oak. It was blended in June 2024 and bottled the following month.