(2019) On New Zealand's North Island, Hawke's Bay has carved out a formidable reputation for Syrah, Bordeaux varieties and Chardonnay, but this is a bit different: made from the grape of Beaujolais, Gamay, partly with carbonic maceration, and only 12.5% alcohol. From what's described as "an incredible vintage," this comes from a vineyard planted in 1995 and has an expressive and varietal nose, crammed with crushed plum and cherry, that hint of watercolour paint-box so typical of Gamay, and a tug of earthy, beetrooty character. In the mouth the fruit ripeness and sweetness is turned up a notch above a typical Beaujolais, vibrant and etched by an agile acidity and bit of tannic grip, it is balanced and delicious. Watch the video
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