If Australia makes some excellent Syrah/Cabernet Sauvignon blends, then it does beg the question – why aren’t more of them being made in New Zealand? It could even lead a move away from ‘Bordeaux Blends’ and a step towards ‘New World Blends’?
Not knowing the quantities of the blending components, I think that the Syrah is dominant here, with both a peppery note and a hint of violet florals in the bouquet, as well as plenty of lush cherry, plum and blackberry flavours. The palate shows a spicy oak character, with vanilla, incense and tobacco underneath the ripe fruit. Tannin is quite dusty, a little drying and with some grip, but with the core of sweet juiciness that’s not too distracting. Certainly not a demure little thing, it is big on flavour and has a bold, spicy finish. I wouldn’t call it either a quaffer or a fine wine, but it is delicious. 92pts
