CHURCH ROAD TOM CABERNET SAUVIGNON / MERLOT 2014

$199.99elsewhere $228.99

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CHURCH ROAD TOM CABERNET SAUVIGNON / MERLOT 2014 is available to buy in increments of 1
62% Merlot & 38% Cabernet Sauvignon
This iconic, full-bodied red wine is from an exceptional Hawke's Bay vintage and represents the best that the region can produce. Crafted from grapes harvested from low-yielding vineyards in the Gimblett Gravels, this wine was made using Bordeaux-style winemaking techniques to emphasise complexity of flavour and aroma, power and elegance on the palate, with a structure that gives the wine great ageing potential.
Winery notes (2014 Vintage)
"2014 was another spectacular year for Merlot and Cabernet Sauvignon in Hawke’s Bay, the wine less brooding and taut, more rounded, open and aromatic than the 2013’s. Merlot takes the lead in the blend this year with its plush mid-palate texture anchoring the wine and defining the character, while the Cabernet Sauvignon brings it complex aromatics and framework that reins the Merlot in and keeping the blend serious and structured. A multidimensional blend that simultaneously shows great depth of dark, brooding flavour whilst expressing a haunting array of gentle perfume which for me is the ultimate expression of great Hawke’s Bay blends.”
5 Stars Michael Cooper (2014 Vintage)
"Pernod Ricard NZ's top Hawke's Bay red honours pioneer winemaker Tom McDonald, the driving force behind New Zealand's first prestige red, McWilliam's Cabernet Sauvignon. The early vintages in the mid-1990s were Cabernet Sauvignon-predominant, but since 1998 Merlot has emerged as an equally crucial part of the recipe. Typically not a blockbuster but a wine of great finesse, it is savoury, complex and more akin to a quality Bordeaux than other New World reds. Released in 2017, the 2014 vintage is a dark blend of Merlot (62 per cent), estate-grown in the Gimblett Gravels, and Cabernet Sauvignon (38 per cent), estate-grown in the Redstone Vineyard, in the Bridge Pa Triangle. Harvested at 23.8 to 25.3 brix and matured for 20 months in French oak barriques (74 per cent new), it was bottled unfined and unfiltered. Weighty (15 per cent alcohol), it is notably rich and sweet-fruited, with dense blackcurrant, plum and spice flavours, hints of licorice and nuts, fine-grained tannins, and great potential; best drinking 2024+."
5 Stars & 20.0/20 Raymond Chan, May 2017 (2014 Vintage)
"Impenetrable black-red colour with slight purple on the rim, youthful in appearance. The nose is very firm and tightly composed with concentrated and intense aromas of blackberries, blackcurrants and cassis liqueur with iron-earth minerals and an array of intense perfumes. This has primary fruit, freshness and aromatic clarity. Full-bodied, the palate features richness, density, great concentration and beautifully ripened fruit, showing blackberries, black plums, blackcurrants and cassis. The fruit is succulent and luscious with great vitality and freshness. Nuances of Gimblett Gravels iron-earth, pencilly and cedary oak unfold. The structure is very fine-grained, near-soft in texture, refined and with a degree of accessibility, and the wine flows with energy, poise and linearity, carrying to a fine, tight, vibrant and minerally finish. This wine shows Gimblett Gravels personality and the finesse and accessibility of Merlot to perfection. This will evolve over the next 10-15 years. 62% Merlot from the ‘Gimblett’ vineyard and 38% Cabernet Sauvignon from the ‘Redstone’ Bridge Pa vineyard, the Merlot fermented in open top French cuve and the Cabernet Sauvignon in stainless-steel fermenter to 15.0% alc., the Merlot on skins 35 days and Cabernet Sauvignon 30 days, the wine aged 20 months in 74% new French oak barriques." 
Sue Courtney, wineoftheweek.com (2014 Vintage)
"​Inky purple black with a complex aromatic and cedary bouquet brimming with lifted red fruit and hints of camphor, violet, anise, rose spice and fragrant herbs. The palate is almost ethereal with beautifully fine tannins and a savoury frame with the spicy oak supportive but never intrusive. The blackcurrant and black cherry fruit is concentrated, complex and ripe, there’s a hint of chocolate, a smidgen of mint and other dried herbs, and the creamy finish just seems to float."


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