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98/100 Sam Kim, Wine Orbit
“The wine explodes in the mouth with delicious flavours…”
$122.99 $110.00 elsewhere $122.99
98% Syrah & 2% Viognier
Winery notes (2014 Vintage)
“The wine is made with Syrah from our Gimblett Vineyard and Te Awanga Vineyard with 2% Viognier co-fermented into the blend. There were 5 separate hand-picks across the two vineyards from 4th April to 21st April. The wine spent 27 months in oak (71% new) with no racking of the barrels. This wine has great depth and complexity showing plum, black cherries, spice and pepper. It will age very well for many years.”
5 Stars Michael Cooper (2014 Vintage)
“Showing notable density, the 2014 vintage was estate-grown in the Gimblett Gravels (67 per cent) and at Te Awanga (33 per cent), and matured in French oak casks (71 per cent new). Still purple-flushed, it is deeply coloured, with substantial body, fresh, highly concentrated flavours of blackcurrants, plums and spices, a hint of liquorice, slightly earthy notes adding complexity, fine-grained tannins and a lasting finish. Still unfolding, it’s a distinctive, well-structured, very ageworthy red, worth cellaring to 2021+.”
5 Stars & 98/100 Sam Kim, Wine Orbit, April 2018 (2014 Vintage)
“This profound syrah exhibits black/blue berry, cocoa, smoked game, warm spice and cedar characters on the nose, leading to a concentrated and sumptuous palate that is dense and richly textured. The wine explodes in the mouth with delicious flavours and mouth-coating textures, wonderfully complemented by seductive savoury nuances, finishing extremely long and velvety. At its best: 2020 to 2030.”
5 Stars & 96/100 Bob Campbell MW, The Real Review, May 2018 (2014 Vintage)
“Flagship syrah made from grapes grown in Gimblett Gravels (67%) and Te Awanga. It’s a dense, yet supple and quite accessible red with plum, dark berry, cassis, black pepper, liquorice, anise and a suggestion of violet flavours. An attractive wine with obvious potential.”
5 Stars & 19.5+/20 Raymond Chan, May 2018 (2014 Vintage)
“Impenetrable black-hued purple-red colour, very youthful in appearance. The nose is very taut and concentrated with intense and very refined aromas of ripe black berried fruit along with a very fine amalgam of Asian spices intermixed with violet florals and black, iron-earth minerals. This has beauty, finesse and intensity, and reveals great aromatic character with aeration. Full-bodied, the palate has powerful and concentrated rich and ripe blackberry fruit along with dark raspberry elements, black plums, liquorice, savoury Asian spices and an array of black-red and violet florals unfolding a little tar and iron-earth minerals. The fruit forms a fine and concentrated core, all underlined by considerable tannin structure, quite powdery and refined in texture. This has great linearity and the density absorbs the acidity. The flavours carry with real drive to a long, lingering finish of black fruits, spices and iron-earth. This is an impressively taut, refined and concentrated Syrah with rich black fruits, spices and minerals with very fine-grained structure. Serve with lamb, venison and game meat dishes over the next 15-20 years. Syrah fruit with 2% Viognier, two-thirds from the Gimblett and one-third from the Te Awanga vineyards, fermented with approx. 15% whole bunches to 13.5% alc., the wine aged 26 months in 71% new French oak. 149 dozen made.”
96/100 Cameron Douglas MS, June 2018 (2014 Vintage)
“Powerful, rich and bold bouquet with a complex mix of oak, fruit, earth and mineral, freshness, youth & intrigue. Smoky, toasty oak with clove and spicy vanilla oak, black cherry, black plum, dark violets and toasty nutty French oak layers. Dry, textured, complex and packed with flavours of the aromas suggested above. Abundant fruit and wood tannins, medium+ acidity, complex, youthful and lengthy finish. A great wine from Hawkes Bay and dare I suggest it – a hallmark example. Double decant for service. Best from late 2019 through 2027.”
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Wellington Wine Country
188 Durham St South, Christchurch
Phone: 03 3655134
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