Wine Style:
Country:
Region:
Price:
Score:
Notes per page:

Displaying results 0 - 3 of 3

(2018) Sourced from the prime Gimblett Gravels terroir, this deep purple-black wine has a certain inkiness to the aromas, dry, spicy, a touch of graphite to black fruits. In the mouth the oak is a little more prominent, a touch of charriness of quality French oak, a firm strip of liquorice tannin and acidity, quite linear and structured, finishing with some of the black cassis fruit and spice coming through. Just a touch lean perhaps.
(2018) Named after Tom McDonald, credited with being instrumental in the development of Hawkes Bay wine region, this was fermented in a combination of large oak tanks and concrete, and spent 21 months in oak. It is deeply-coloured and glossy, with damson, black berries and a sheen of creamy, vanilla-touched oak. In the mouth the oak is a little resinous for me, which along with the 14.5% alcohol just swamps the fruit a little, the tart plum skins of the acidity and rasp tannins also playing against the fruit. The sweetness of the fruit does peek through, but finishing on spice rather than fruit.
(2016) Though wine is made across New Zealand's North and South Islands, the North is now producing excellent examples of the 'bigger' red wine styles - Bordeaux and Rhône-style reds. Hawkes Bay has emerged as a centre of excellence for the Syrah grape, and this is a fine example, so aromatic with its lifted pepper and violet notes offset by the juiciest cherry and blackberry fruit. On the palate the oak is beautifully polished, it has that hint of balsamic, meat-stocky character, but copious fruit set against the smooth tannin and acid backdrop. Watch the video for more information and food-matching ideas.
Displaying results 0 - 3 of 3