The Regent of Tantallon Hawkes Bay Merlot Cabernet 2018



This special wine shows attractive aromas of black Doris plum, blackberry, dried herb and dark chocolate with subtle hints of smoke, spice and vanilla. A warm, rounded palate offers flavours that carry through from the nose, developing into ripe, dark fruits, gently spiced oak and a balanced structure underpinned by soft, ripe tannins and impressive length.

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The namesake of this wine was another prominent red – James Douglas, the 4th Earl of Morton and Regent of Scotland from 1572 to 1578. Tantallon Castle, was the seat of the Red Douglases who were one of the most commanding baronial families in Scotland for over 300 years.
Our wine, The Regent of Tantallon is just as commanding as the Red Douglases. Born in 2009, it is slightly younger yet still displays all the characteristics fit to mingle with nobility. Produced using grapes from our Tantallon vineyard, based in the Hawkes Bay.
A masterful Bordeaux-style blend that portrays all the traits of a great leader – courage and softness (Merlot), combined with powerful forward leadership (Cabernet Sauvignon).

Additional information


Single Bottle, Case (6 Bottles)


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    Wine Review

    Food Pairings

    Enjoy with red meats, wild game, and rich stews.

    Vineyards and Winemaking

    The grapes were harvested from the Tantallon vineyard and transported to our Riverview winery where they were crushed to open topped stainless steel fermentation vessels and inoculated with a range of yeast strains but primarily UvaFerm BDX.

    The ferments were hand plunged several times per day until dry and then allowed from 2 to 14 days extended maceration. The wine was then pressed off the skins and put to barrel where it was aged for 24 months before blending. The wine was then transported by road tanker to our Katikati winery for final blending and finishing. This wine was bottled without filtration in February 2021.

    This Regent of Tantallon is a testament to Leveret Estate’s ability and to offer super premium red wine that is in peak form. Long term aging under anaerobic conditions at critically controlled temperatures has created a wine that shows aromatic complexity combined with the body and silkiness that can only come with careful cellaring.