(2020) Beautifully fragrant, all florals and cherries, all the elegance and lift you could ask for but a sweet red fruit character beneath the smoky oak. Beautifully balanced and clean, the fruit perfectly poised between depth and crispness, the oak wonderfully integrated, and the finish so taut and precise. A fabulous wine.
(2020) A blend of 99% Syrah and 1% Viognier fermented with selected Rhône yeasts and matured in a mix of French oak, 500-litre puncheons and barriques for approximately 10 months. Dark and bold crimson, but not too dense. Some tobacco, cedar and exotic spice over dusty black fruits, a hint of Parma violet. In the mouth, quite plush, the fruit black and glossy, an edge of plum skin, souring acidity and fine, grippy tannins. Perhaps needs an ounce more flesh on its bones, but very good quality. No UK retail stockists listed at time of review.
(2020) Released only in the best years, this Cabernet Sauvignon-dominant blend also included Cabernet Franc, Merlot and Malbec, and was aged 24 months in French oak, 60% of which was new barrels. Blood red in colour, it has a gorgeous nose, riven with pencil shavings and tobacco, plum and blackcurrant, and just that dusty green edge of refined Cabernet. In the mouth it is plush and supple, the creaminess and medium- to full-bodied richness of the fruit, married to spicy oak, taut, elegant and fine tannins and etched by acidity. A terrific wine this. Price and stockist quoted at time of review is for the previous vintage.
(2020) 50% whole bunch pressed, into oak cuves and steel. Aged in barrel, 30% new. Very dark, has an intense violet edge to the blue black fruit. Sweet, supple, savoury and silky in texture, it is fruity and dense, even quite plummy on the palate, but floral edged at all times showing finesse.
(2020) Ramps up the sweet black fruit intensity. A tiny glimpse of violet and game here, of complexity with a meaty and ripe, umami, pastrami character on the palate, a beautifully sour cherry acidity too and fine tannins.
(2020) The blend is 58% Merlot, 21% Cabernet Franc and 20% Cabernet Sauvignon - plus 1% Petit Verdot. It spent 18 months in French oak barrels. Meat and graphite, touches of bloodiness and game, melt into black fruit. On the palate the citrus acidity and juicy, tight tannins give a long, quite firm finish.
(2020) From a great vintage, this is 99% Syrah with 1% Viognier, fruit coming from Gimblet Gravels and the coastal Te Awanga vineyards. Creamy ripe black fruit on the nose, though plenty of pepper and spice, a crack of black pepper. The silkiness of the tannins and plush fruit gives a smooth, dense mouthfeel and great presence. Price quoted is for the 2015 vintage at time of review.
(2020) In 2017 this is all Gimblet Gravels fruit, though still with 1% Viognier in the blend. This was a bottled, but pre-release tasting of this vintage. Lifted violet and florals, more than the 2013 in this very young wine, such an intense kirsch-like fruit. On the palate it still has that cherry and red plum succulence, but there is cocoa and smokiness and good balancing acid. Price quoted is for the 2015 vintage at time of review.
(2020) The 14.5% alcohol surprises, but what a lovely wine made from 40-year-old vines. Buttery lanolin quality, lime and orange rind and waxiness, some Brazil nut leesiness. The palate bursts with sweeet fruit, nectarine juice and then the acidity, and then that little bit of phenolic grip adds a serious note to the finish. No UK retail listing at time of review.
(2020) Paul says the Taransud barrels bring out the aromatics in this wine. Quite a resinous, balsamic quality from the oak at first, lots of vanilla and also game and bloody notes. On the palate quite plummy but with a cherry freshness, taut, quite dominant tannins but good balance and length.