Hawkes Bay

The original William Murdoch’s grandson, Brett W Murdoch is the current owner of this estate. Located in the middle of the famous Gimblett Gravels wine district in Hawkes Bay, the vineyards are farmed organically while the wines are made by Hayden Penny under the watchful eye of Jenny Dobson, consultant winemaker.

This is cool-climate Syrah, very much along the lines of a Northern Rhône red. Aromas of black cherries are followed by crunchy bramble fruit and black pepper on the palate. The wine is fresh and herbaceous with a gravel minerality, a reflection of its origins in the premium sub-region of Gimblett Gravels in Hawkes Bay. Crisp and elegant, this is a fine example of a subtle, restrained New Zealand Syrah.

Te Mata Estate is New Zealand's oldest winery, dating from the early 1890s.  Te Mata is best known for its Bordeaux blend, ‘Coleraine’. This is widely regarded in New Zealand as the country’s greatest red wine.  It has all the richness one would expect from the New World but with an Old World savouriness and poise

The Coleraine 2010 has a youthful dark crimson colour and displays Coleraine’s gorgeous floral aromas, together with macerated blackberries woven with graphite and thyme. The palate is pure and very precise, building in intensity, with a long fine tannin structure providing great length. A blend of 58% Cabernet Sauvignon, 36% Merlot, and 6% Cabernet Franc, it will continue to develop in bottle and provide great enjoyment up to 15 years from harvest.

A blend of 75% Cabernet Sauvignon, 19% Merlot and 6% Cabernet Franc matured in 59% new oak, the 2008 The Quarry has very good definition on the nose with blackberry, blueberry, cedar and a touch of tobacco: a bouquet that just builds and builds. The palate is full-bodied with firm tannins, great purity and possessing such finesse and precision with notes of blackberry, a touch of white pepper and cassis/briary on the aftertaste. Like the Sophia ’08, there is an enthralling symmetry at work here, whilst the judicious alcohol of 13.8% leave the palate feeling fresh and willing another sip. Just 270 cases made.
Neal Martin - Wine Advocate - Issue#191 Oct 2010

Lots of pulpy, bright cassis fruit on the nose. Toasty as well from the 18 months in barrel (French oak, mostly new). Lots of brambly black fruit on the palate. Tannins are perfectly ripe and integrated. Very complete mouth feel and lingering finish. Bitter chocolate note on finish with a fresh redcurrant acidity. Superb this year. Give it a couple of years in the cellar.
Fergus Stewart - Private Account Manager
 
The nose is rich, opulent and broad; but has the detail and intricacies that vintages such as 2009 now have. On the palate one could be forgiven for thinking that this is a top level Medoc Claret in a great vintage. Such is the palate saturating, rich, complex fruit character. There is a wonderful wave of fine, ripe tannins just waiting to unfurl, which when they do is like a whirlwind on the palate. There is great freshness and coolness to this wine and although I haven’t re-tasted their last few efforts recently I am more than happy to declare this the best I’ve tasted.
Gary Owen - Private Account Manager

2009 Coleraine from the wonderful Te Mata estate is rather restrained and slightly closed on the nose, but shows deep, rich notes of tar, damsons and just a touch of bramble, a little hint of oak but overall neat and well appointed. This order and structure is replicated on the palate where the fruit, which is extraordinarily pure, brings with it a warmth and luxury. The spice of the oak is well integrated and climbs hand in hand with the fine, almost feminine tannins which slowly close the palate. Beneath this there is a dark minerality adding another layer of complexity to this excellent wine.

This has all the attributes to mature very well over the coming ten years, but I believe this will be at its very best in six to eight years.
Gary Owen, Fine Wine Sales Advisor