A Bordeaux-style red blend from the Hawke’s Bay region of New Zealand. A blend of 61% Merlot and 37% Cabernet Sauvignon, with a small addition of 2% Cabernet Franc. It spent 17 months in fine-grained french oak. 2003 is generally regarded as a cooler and more restrained year. Unlike the massive, heat-baked vintage in Europe of that year, the equivalent Hawke’s Bay reds tend towards crisp acidity, and good varietal character.
A dense, slightly opaque garnet red in the glass, with a touch of age showing in some browning at the rim. The nose has blackcurrant, plum and elderberry fruit, with an earthy, savoury notes of peat, cigar box, capsicum and even a touch of mint. Acidity is still bright and juicy, contrasting the dusty tannins of the region. In a leaner, more restrained style – reflecting the vintage perhaps, but there was enough breadth to the palate as it opened up, to be an enjoyable addition to our dinner table (with a thick steak). 92pts
