From Central Otago to Matakana, New Zealand’s reputation for red wine production is gaining serious momentum, as well as its own distinctive style. Pinot Noir has been able to capture New Zealand’s unique terroir and rival Burgundy like no other. Hawke’s Bay is the oldest region in New Zealand and is now synonymous with some of the countries finest Bordeaux Blends. New Zealand reds commonly display bright fruit characteristics and there is always a new red wine to discover.
TasteCabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Petit Verdot - cassis driven, huge complexity of both blue & black fruits, crushed stone, chalk & wild thymeEatBeef WellingtonWhyWill age beautifully, but drinking well now
TasteIncredibly fragrant with aromas of sweet red fruit, spice & savoury gamey notes. Concentrated palate & an elegant, vibrant acidity. Cellaring will prove advantageousEatMarinated bavette steakWhyEmulates structure of classical Northern Rhone
TasteClassically structured with an intensely fragrant nose of violets, raspberries & white pepper. Approachable in its youth but will age gracefullyEatSmoked Seitan steakWhySophistication