These tasting notes accompany our feature on Hawke’s Bay as part of our New Zealand 2020 series
(2020) The recipe here is full malolactic, fermented and aged in French oak, with both wild and cultured yeasts and a selection of the best fruit. It is elegantly creamy on the nose, a sheen of almond to ripe melon and more exotic, peachy aromas. In the mouth the acidity is lovely: quite fat and lemony, generous, with the little bit of grippiness and earthiness from the wild ferment playing against the succulence of the fruit. Delicious and highly drinkable Chardonnay. No UK retail stockists listed at time of review.
(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.
Back to Alpha Domus profile in our feature on Hawke’s Bay