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GRAVELS HAWKE’S BAY CABERNET
SAUVIGNON, MERLOT, MALBEC 2015
Dark, bold and fruit enriched scents of black fruits,
plums, chocolate, sweet tobacco, brown spices, wood
smoke, sweet hay and baked bell-pepper; complex;
youthful. On the palate – fleshy, juicy, fruity and dry;
flavours of sweeter dark berries, violets and red
stone fruits. Higher acidity and tannins alongside the
core of fruit and dry stone mineral make for a full-
bodied and palate engaging wine; youthful – don’t be
too eager to drink. Best from 2020 through 2035+.
Phone: (09) 833 7859
BLACK BARN VINEYARDS
HAWKE’S BAY MERLOT, MALBEC,
No mistaking the intensity and impact of Cabernet in
the bouquet with dark berry fruits, roasted capsicum
and tobacco aromas; loads of plum from the Merlot
and a little milk chocolate from the Malbec; the
bouquet also displays an herbaceous edge and plenty
of oak. On the palate – dry, plenty of tannins and
youthful acidity; flavours reflect the nose. Medium+
to full-weighted wine; youthful, still developing and
needs time. Best drinking from 2020 through 2030.
Phone: (06) 877 7985
Cameron Douglas is New
Zealand’s first and only Master
Sommelier. He is a Senior
Lecturer at AUT University in
Auckland, local and international
wine judge, wine commentator
and wine educator as well
speaker and presenter in New
Zealand and internationally.
Cameron is also an examiner
with the Court of Master
Sommeliers Worldwide. He
writes the wine lists for a variety
of establishments including
Merediths, Mekong Baby, Nanam
Republic and Michelin Starred
New York establishment The
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
ed wines can be made as single var iety expressions or as a
blend of more than one var iety. All the red var ieties you could
list can be vinified into single var iety bottlings. But in the
history of winemaking, especially in European countr ies such
as France and Italy, most have demonstrated that the combination of
some var ieties together can produce some incredible wines. This has
been practised for more than 300 years (so far).
The classic wines of Bordeaux, France, for example are benchmarks
the Cabernet Sauvignon and Merlot-led blends of the ‘Left-bank’ or
the Merlot Cabernet Franc wines of the ‘Right-bank’. Also in France’s
Rhone Valley, the blending of GSM (Grenache, Syrah and Mouvedre and
others) is common, producing classic wines such as Chateauneuf du Pape.
The GSM blends of Rhone have been successfully emulated in the
south-easter n parts of Australia for more than 100 years.
Arguably one of the most famous and modern wines from Italy - Chianti
Classico - is a blend of Sangiovese, Cabernet Sauvignon and Merlot. And
the ‘Super Tuscan’ wines are nearly always Cabernet Sauvignon based.
New Zealand also has been producing blended red wines for at least
the last 40 years, with the wines from Hawke’s Bay, parts of Auckland,
Northland and Canterbury consistently showing the best examples.
Merlot, Malbec, Caber net Franc and Sauvignon seem to be the
strongest var ieties for blending.
Red blends are typically made by producing and matur ing wines
separately, then blending together according to house style or what
the vintage may dictate. Other red wines are matured separately for
a shorter per iod of time, then blended and further aged. Blended red
wines will nearly always have oak aromas and flavours bringing the
var ious structures together.
Blended red wine should have a power and intensity on the nose
which follows seamlessly through the palate, abundant acidity and
noticeable tannins to provide a foundation structure and attr ibutes
Always decant red wines for service and serve into large
bowl glassware. n
BY CAMERON DOUGLAS MS
The art of
14 | December 2017 - January 2018 | HOSPITALITY BUSINESS | TheShout NZ
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