An impressive, four-way blend of mostly Cabernet Sauvignon, assisted by Merlot, Cabernet Franc and a dash of Petit Verdot, that nods towards the Médoc as much as its native New World. Floral, refined and well balanced with stylish, savoury oak, a solid backbone of tannin and a tangy, refreshing finish. A wien that slides over the tongue.
Inky, youthful and richly oaked, this is an impressive Gimblett Gravels blend of Cabernet Sauvignon, Merlot and Malbec that needs a year or two to marry in bottle. Spicy, vanilla-scented notes are complemented by flavours of graphite, dark plums and cassis with bright, underlying freshness.
Bold, inky and dark, with aromas of clove spice and hot stones, this is a rich, complex Syrah from the Gimblett Gravels, packed with stony complexity, firm tannins, refreshing acidity and brooding blackberry fruit. Why don’t more people plant Syrah in New Zealand?
One for opera buffs, or possibly just bohemians, this is an Aussie take on an Alsace-style blend, based on Pinot Gris. Aromatic and appealing, with orchard fruit and spring blossom on the nose, it segues into waxy, pear and apple spice flavours and a tangy finish.
Winemaker Gordon Russell is better known for his skills with Bordeaux than Rhône varieties, but he’s very bit as adept at both. This is a classic Kiwi Syrah, combining intensity with freshness, perfume with fruit weight. Pepper spicy, firm and focused, it’s more Cornas than Crozes-Hermitage in style, with the structure to age.