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Sangiovese Cabernet Sauvignon Dogajolo Rosso Toscana Carpineto IGT 2008
Opis Szczepy: Sangiovese (80%) i Cabernet Sauvignon (20%). * Jeden z niewielu Super Toskanów w tak atrakcyjnej cenie. Wytwarzany z gron Sangiovese (80%) i Cabernet Sauvignon (20%), a leżakowany we francuskim dębie. Przeznaczony do picia, gdy jeszcze jest młody, można go jednak odłożyć na dwa-trzy lata. Dogajolo, przy okazji, oznacza wyskakiwanie z beczki. ** Rocznik 2008 ma inne proporcje - Sangiovese (do 70%) i Cabernet (reszta) Opis producenta *** his is a very innovative product, a young “Super-Tuscan”, whose characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by ... Szczepy: Sangiovese (80%) i Cabernet Sauvignon (20%). * Jeden z niewielu Super Toskanów w tak atrakcyjnej cenie. Wytwarzany z gron Sangiovese (80%) i Cabernet Sauvignon (20%), a leżakowany we francuskim dębie. Przeznaczony do picia, gdy jeszcze jest młody, można go jednak odłożyć na dwa-trzy lata. Dogajolo, przy okazji, oznacza wyskakiwanie z beczki. ** Rocznik 2008 ma inne proporcje - Sangiovese (do 70%) i Cabernet (reszta) Opis producenta *** his is a very innovative product, a young “Super-Tuscan”, whose characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by wood aging, as well as a fruity and fragrant bouquet. Grapes: Sangiovese up to 70%; Cabernet and other varieties up to 30%. The exact proportions can vary with each vintage. Vinification Technique: the two grape varieties are vinified separately, since they ripen at different times. Toward the end of fermentation they are blended and placed in small wooden casks where they slowly complete alcoholic and malolactic fermentation. Finishing: Dogajolo is bottled between the last week of March and the first week of April of the year after harvest. It is excellent when young, but as with any red wine of good mettle, it ages well. Color: deep garnet with violet reflections. Bouquet: very fruity and intense, with hints of cherry, coffee, vanilla and spice. Flavor: full, soft on the palate, complex, well developed. Alcohol: 12-12.5% by volume. Serving Temperature: 15-16°C (59-61°F) the first year, 18-20°C (64-68°F) thereafter. Gastronomy: given its fruitiness, Dogajolo can be paired with first courses and white meats, but shows at its best with full-flavored dishes such as roasts, grilled meats, cold cuts and Tuscan regional specialties.
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Brampton OVR Rustenberg 2007
Opis Sympatyczna mieszanka Cabernet Sauvignon i Shiraz z dodatkiem gron Merlot. Wino owocowe z subtelnym posmakiem gorzkiej czekolady i pikantnych dębowych nut. Dobre do picia już teraz ale można odłożyć do piwniczki na 2-6 lat, aby ładnie dojrzało w butelce. TASTING NOTES Red berry fruit aromatics are complemented by spice reminiscent of cloves and nutmeg. A supple tannin structure with hints of dark chocolate flavours is revealed on the palate oak matured for 14 months. IN THE VINEYARD Situation: Stellenbosch, Paarl, Darling Altitude: 140-320 m Distance from sea: 23-36 km Soil type: Malmesbury Shale, Decomposed Granite, Gravel & Clovelly Rootstock: 101-14 & R99 ... Sympatyczna mieszanka Cabernet Sauvignon i Shiraz z dodatkiem gron Merlot. Wino owocowe z subtelnym posmakiem gorzkiej czekolady i pikantnych dębowych nut. Dobre do picia już teraz ale można odłożyć do piwniczki na 2-6 lat, aby ładnie dojrzało w butelce. TASTING NOTES Red berry fruit aromatics are complemented by spice reminiscent of cloves and nutmeg. A supple tannin structure with hints of dark chocolate flavours is revealed on the palate oak matured for 14 months. IN THE VINEYARD Situation: Stellenbosch, Paarl, Darling Altitude: 140-320 m Distance from sea: 23-36 km Soil type: Malmesbury Shale, Decomposed Granite, Gravel & Clovelly Rootstock: 101-14 & R99 Ageso fo vines: 10-23 Years Trellising: Bushvines & Vertically Shoot Positioned Pruning: 2 Bud Spur pruning Irrigation: Drip irrigation THE HARVEST Harvested: end February - 3rd week in March 2007 Grape analysis Acidity: 5.46-6.7 g/l pH: 3.6 Sugar: 23.5° - 24.5° Balling Yield: 60hl/ha IN THE CELLAR Small batches of hand-picked fruit from different varietals were chosen and carefully blended to create this wine. Primary fermentation in stainless steel tanks was followed by oak maturation for 9 months to ensure complete integration of wood with fruit aromas and flavours AGEING POTENTIAL 2-6 Years from vintage. BLEND INFORMATION 45% Cabernet Sauvignon, 31% Shiraz, 24% Merlot FOOD SUGGESTIONS Pair this wine with meat-based dishes and fine cheeses. Winemaker Adi Badenhorst Alcohol 14.2 %vol pH 3.75 RS 1.8 g/l Total Acid 5.4 g/l Production 117000 hL Appellation Coastal
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Syrah Woodthorpe Sustainable Winegrowing Te Mata Estate 2009
Opis WO O D T H O R P E I S A N E X PA N S I V E S I N G L E V I N E YARD ON ELEVATE D R I V E R T E R R AC E S, A N G L E D T O T H E S U N. THIS SYRAH INCLUDES A TOUCH OF WHITE VIOGNIER, A TRADITIONAL WINEMAKING TECHNIQUE IN FRANCE’S RHÔNE VALLEY. I T I N T RODUCES A DELIGHTFUL FLORAL AROMA A N D S U P P L E T E X ... WO O D T H O R P E I S A N E X PA N S I V E S I N G L E V I N E YARD ON ELEVATE D R I V E R T E R R AC E S, A N G L E D T O T H E S U N. THIS SYRAH INCLUDES A TOUCH OF WHITE VIOGNIER, A TRADITIONAL WINEMAKING TECHNIQUE IN FRANCE’S RHÔNE VALLEY. I T I N T RODUCES A DELIGHTFUL FLORAL AROMA A N D S U P P L E T E X T U R E T O S Y R A H ’ S S P I C Y DARK-BERRY F L AVOURS. Te Mata Estate Woodthorpe Syrah 2007 was hand harvested from our Woodthorpe vineyard between 29 March and 27 April 2007. Fully-ripened syrah was combined with 5% viognier grapes then destemmed and co-fermented. The resulting wine remained on skins for extended maceration before pressing. It was then run off to a mixture of new and seasoned French oak barrels for 15 months’ maturation, during which time it was regularly topped and racked. The wine received a traditional egg-white fi ning before being bottled in December 2008. Te Mata Estate Woodthorpe Syrah ‘07 is a deep crimson colour with aromas of allspice, plum and jasmine. The palate shows spicy, cinnamon notes, rich flavours of dark chocolate, black cherry and blueberry, and a fi ne tannin grip to the finish. This wine will continue to develop in bottle for 4-6 years from harvest. Te Mata Estate Woodthorpe Syrah ‘07 is a wonderful accompaniment to all red meats, savoury and lightly spiced dishes of Mediterranean cuisine, as well as soft ripened cheeses. Te c h n i c a l A n a l y s i s: pH 3.53; Total acidity as tartaric 5.7gpl; Residual Sugar Nil. *** Tak jak w Cote Rotie z Doliny Rodanu, w winnicy Te Mata dodali troszkę gron Viognier do tego Syrah, zmiękczając go i pogłębiając aromat.
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Turbiana Lugana Doc "Pansere" V.Q.P.R.D. - Vendemmia 2010 Fraccaroli Vini 2010
Opis Klasyfikacja wina: Lugana D.O.C. Pansere (nazwa i pochodzenie z oryginałem kontrolowane) Barwa: słomkowa z refleksami zieleni Rodzaj: wino białe, wytrawne Smak: świeży, miękki, harmonijny, przyjemna soczystość z delikatną nutą migdałów; charakterystyczny delikatny przyjemny zapach z nutami owoców cytrusowych jeszcze nie dojrzałych (biała brzoskwinia, zielone jabłko, gruszka) oraz nutami wiosennych kwiatów (brzoskwini, lipy, akacji); Szczep: Turbiana 100% (Trebbiano di Lugana) Zawartość alkoholu: 12,0% Połączenia: idealne jako aperitif, znakomite również w połączeniu z daniami drobiowymi i rybnymi. E' il cuore della nostra produzione, grazie all'importante selezione dei nostri vigneti operati nel tempo, abbiamo potuto originare questa denominazione per ... Klasyfikacja wina: Lugana D.O.C. Pansere (nazwa i pochodzenie z oryginałem kontrolowane) Barwa: słomkowa z refleksami zieleni Rodzaj: wino białe, wytrawne Smak: świeży, miękki, harmonijny, przyjemna soczystość z delikatną nutą migdałów; charakterystyczny delikatny przyjemny zapach z nutami owoców cytrusowych jeszcze nie dojrzałych (biała brzoskwinia, zielone jabłko, gruszka) oraz nutami wiosennych kwiatów (brzoskwini, lipy, akacji); Szczep: Turbiana 100% (Trebbiano di Lugana) Zawartość alkoholu: 12,0% Połączenia: idealne jako aperitif, znakomite również w połączeniu z daniami drobiowymi i rybnymi. E' il cuore della nostra produzione, grazie all'importante selezione dei nostri vigneti operati nel tempo, abbiamo potuto originare questa denominazione per differenziare in modo migliorativo ciò che un nostro appezzamento ci ha offerto. Uva da cui è prodotto: Turbiana (Trebbiano di Lugana)100% Posizione del Vigneto: A sud del Lago di Garda, collocato tra Peschiera del Garda e Sirmione. Esposizione da Nord a Sud. Altitudine media dei terreni da 60 a 80 metri s.l.m.. Terreno calcareo - argilloso. Sistema di allevamento: Guyot semplice o doppio, ma corto. Sesto di impianto: 3,10X1,20. Produzione per ettaro: 125 quintali. Epoca di vendemmia - Vinificazione: Manuale, dall’ultima settimana di Settembre alla prima di Ottobre. Pressatura soffice e fermentazione in acciaio a temperatura controllata di 14° - 16°C. Affinamento: In acciaio per 3 mesi e per 3 - 4 mesi in bottiglia. Longevità: Da non perdere il piacere della maturità per la fretta di assaggiarlo. Dai 10 ai 15 mesi dall'imbottigliamento. Caratteristiche sensoriali: Dal colore paglierino con suggestivi riflessi verdolini, è caratterizzato da un profumo delicato, gradevole e caratteristico. Spiccano note agrumate e di frutta ancora acerba (pesca bianca, mela verde, pera, etc.), i fiori di primavera ( fiori di pesco, fiori di tiglio, l'acacia). Il sapore fresco, morbido, armonico si contraddistingue per la vivace freschezza, la piacevole sapidità e la delicata nota di mandorla nel retrogusto. Gastronomia: Ottimo come aperitivo si sposa con piatti di delicata impostazione organolettica, splendido coi piatti di pesce sia lacustri che marinari. Servizio: Da servire in bicchieri a tulipano o similari, ad una temperatura di 10 - 12°C. Parametri analitici: - Titolo alcolometrico volume effettivo: 12 % Vol. - Acidità totale: 5,90 g/l - Estratto secco netto: 22,1 g/l - Ph: 3,25 Scarica l'etichetta: Lugana Doc "Pansere"
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Sangiovese Cabernet Sauvignon Dogajolo Rosso Toscana Carpineto IGT 2011
Opis Szczepy: Sangiovese (80%) i Cabernet Sauvignon (20%). * Jeden z niewielu Super Toskanów w tak atrakcyjnej cenie. Wytwarzany z gron Sangiovese (80%) i Cabernet Sauvignon (20%), a leżakowany we francuskim dębie. Przeznaczony do picia, gdy jeszcze jest młody, można go jednak odłożyć na dwa-trzy lata. Dogajolo, przy okazji, oznacza wyskakiwanie z beczki. ** Rocznik 2008 ma inne proporcje - Sangiovese (do 70%) i Cabernet (reszta) Opis producenta *** his is a very innovative product, a young “Super-Tuscan”, whose characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by ... Szczepy: Sangiovese (80%) i Cabernet Sauvignon (20%). * Jeden z niewielu Super Toskanów w tak atrakcyjnej cenie. Wytwarzany z gron Sangiovese (80%) i Cabernet Sauvignon (20%), a leżakowany we francuskim dębie. Przeznaczony do picia, gdy jeszcze jest młody, można go jednak odłożyć na dwa-trzy lata. Dogajolo, przy okazji, oznacza wyskakiwanie z beczki. ** Rocznik 2008 ma inne proporcje - Sangiovese (do 70%) i Cabernet (reszta) Opis producenta *** his is a very innovative product, a young “Super-Tuscan”, whose characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by wood aging, as well as a fruity and fragrant bouquet. Grapes: Sangiovese up to 70%; Cabernet and other varieties up to 30%. The exact proportions can vary with each vintage. Vinification Technique: the two grape varieties are vinified separately, since they ripen at different times. Toward the end of fermentation they are blended and placed in small wooden casks where they slowly complete alcoholic and malolactic fermentation. Finishing: Dogajolo is bottled between the last week of March and the first week of April of the year after harvest. It is excellent when young, but as with any red wine of good mettle, it ages well. Color: deep garnet with violet reflections. Bouquet: very fruity and intense, with hints of cherry, coffee, vanilla and spice. Flavor: full, soft on the palate, complex, well developed. Alcohol: 12-12.5% by volume. Serving Temperature: 15-16°C (59-61°F) the first year, 18-20°C (64-68°F) thereafter. Gastronomy: given its fruitiness, Dogajolo can be paired with first courses and white meats, but shows at its best with full-flavored dishes such as roasts, grilled meats, cold cuts and Tuscan regional specialties.
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Sangiovese Cabernet Sauvignon Dogajolo Rosso Toscana Carpineto IGT 2009
Opis Szczepy: Sangiovese (80%) i Cabernet Sauvignon (20%). * Jeden z niewielu Super Toskanów w tak atrakcyjnej cenie. Wytwarzany z gron Sangiovese (80%) i Cabernet Sauvignon (20%), a leżakowany we francuskim dębie. Przeznaczony do picia, gdy jeszcze jest młody, można go jednak odłożyć na dwa-trzy lata. Dogajolo, przy okazji, oznacza wyskakiwanie z beczki. ** Rocznik 2008 ma inne proporcje - Sangiovese (do 70%) i Cabernet (reszta) Opis producenta *** his is a very innovative product, a young “Super-Tuscan”, whose characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by ... Szczepy: Sangiovese (80%) i Cabernet Sauvignon (20%). * Jeden z niewielu Super Toskanów w tak atrakcyjnej cenie. Wytwarzany z gron Sangiovese (80%) i Cabernet Sauvignon (20%), a leżakowany we francuskim dębie. Przeznaczony do picia, gdy jeszcze jest młody, można go jednak odłożyć na dwa-trzy lata. Dogajolo, przy okazji, oznacza wyskakiwanie z beczki. ** Rocznik 2008 ma inne proporcje - Sangiovese (do 70%) i Cabernet (reszta) Opis producenta *** his is a very innovative product, a young “Super-Tuscan”, whose characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by wood aging, as well as a fruity and fragrant bouquet. Grapes: Sangiovese up to 70%; Cabernet and other varieties up to 30%. The exact proportions can vary with each vintage. Vinification Technique: the two grape varieties are vinified separately, since they ripen at different times. Toward the end of fermentation they are blended and placed in small wooden casks where they slowly complete alcoholic and malolactic fermentation. Finishing: Dogajolo is bottled between the last week of March and the first week of April of the year after harvest. It is excellent when young, but as with any red wine of good mettle, it ages well. Color: deep garnet with violet reflections. Bouquet: very fruity and intense, with hints of cherry, coffee, vanilla and spice. Flavor: full, soft on the palate, complex, well developed. Alcohol: 12-12.5% by volume. Serving Temperature: 15-16°C (59-61°F) the first year, 18-20°C (64-68°F) thereafter. Gastronomy: given its fruitiness, Dogajolo can be paired with first courses and white meats, but shows at its best with full-flavored dishes such as roasts, grilled meats, cold cuts and Tuscan regional specialties.
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Primitivo di Manduria, Felline, DOP, Accademia dei Racemi 2012
Opis Grape Variety: Primitivo 100% Production zone: Limited to zone around Manduria Characteristics of the soil: Red soil of shallow depth and structure overlaying calcareous bedrock Growing system: Free-standing bush Planting system: mt. 1.40 x 1.40 Mechanization: Limited to farming methods Average age of the vineyard: 40/50 years Average volume per hectare: 60/70 quintals of grapes Harvesting period: Beginning of September Harvesting method: Manual Ageing: New oak barrels from Allier for at least 12 months Producer: Az. Agr. Felline Organoleptic characteristics Colour: Intense red Bouquet: Intense cherry aromas with balsamic notes acquired from the ageing process in ... Grape Variety: Primitivo 100% Production zone: Limited to zone around Manduria Characteristics of the soil: Red soil of shallow depth and structure overlaying calcareous bedrock Growing system: Free-standing bush Planting system: mt. 1.40 x 1.40 Mechanization: Limited to farming methods Average age of the vineyard: 40/50 years Average volume per hectare: 60/70 quintals of grapes Harvesting period: Beginning of September Harvesting method: Manual Ageing: New oak barrels from Allier for at least 12 months Producer: Az. Agr. Felline Organoleptic characteristics Colour: Intense red Bouquet: Intense cherry aromas with balsamic notes acquired from the ageing process in French and American oak Taste: Harmonious, velvety, with good tannins Suggestions: Pasta dishes with meat sauce, roasts To sympatyczne, o pełnej strukturze Primitivo posiada atłasowy, waniliowy posmak, intensywny aromat i długie, zaspokajające zakończenie. Grona pochodzą z 40-letnich krzewów winnych, a samo wino leżakowane było w beczkach z francuskiego i amerykańskiego dębu
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Syrah Woodthorpe Te Mata Estate 2010
Opis WO O D T H O R P E I S A N E X PA N S I V E S I N G L E V I N E YARD ON ELEVATE D R I V E R T E R R AC E S, A N G L E D T O T H E S U N. THIS SYRAH INCLUDES A TOUCH OF WHITE VIOGNIER, A TRADITIONAL WINEMAKING TECHNIQUE IN FRANCE’S RHÔNE VALLEY. I T I N T RODUCES A DELIGHTFUL FLORAL AROMA A N D S U P P L E T E X ... WO O D T H O R P E I S A N E X PA N S I V E S I N G L E V I N E YARD ON ELEVATE D R I V E R T E R R AC E S, A N G L E D T O T H E S U N. THIS SYRAH INCLUDES A TOUCH OF WHITE VIOGNIER, A TRADITIONAL WINEMAKING TECHNIQUE IN FRANCE’S RHÔNE VALLEY. I T I N T RODUCES A DELIGHTFUL FLORAL AROMA A N D S U P P L E T E X T U R E T O S Y R A H ’ S S P I C Y DARK-BERRY F L AVOURS. Te Mata Estate Woodthorpe Syrah 2007 was hand harvested from our Woodthorpe vineyard between 29 March and 27 April 2007. Fully-ripened syrah was combined with 5% viognier grapes then destemmed and co-fermented. The resulting wine remained on skins for extended maceration before pressing. It was then run off to a mixture of new and seasoned French oak barrels for 15 months’ maturation, during which time it was regularly topped and racked. The wine received a traditional egg-white fi ning before being bottled in December 2008. Te Mata Estate Woodthorpe Syrah ‘07 is a deep crimson colour with aromas of allspice, plum and jasmine. The palate shows spicy, cinnamon notes, rich flavours of dark chocolate, black cherry and blueberry, and a fi ne tannin grip to the finish. This wine will continue to develop in bottle for 4-6 years from harvest. Te Mata Estate Woodthorpe Syrah ‘07 is a wonderful accompaniment to all red meats, savoury and lightly spiced dishes of Mediterranean cuisine, as well as soft ripened cheeses. Te c h n i c a l A n a l y s i s: pH 3.53; Total acidity as tartaric 5.7gpl; Residual Sugar Nil. *** Tak jak w Cote Rotie z Doliny Rodanu, w winnicy Te Mata dodali troszkę gron Viognier do tego Syrah, zmiękczając go i pogłębiając aromat. ------------------ Te Mata Estate Woodthorpe Syrah 2010 was hand harvested from our Woodthorpe vineyard between 15 April and 5 May 2010. Fully-ripened syrah was combined with 4% viognier grapes, then destemmed and co-fermented. The resulting wine remained on skins for extended maceration before pressing. It was then run off to a mixture of new and seasoned French oak barrels for 12 months’ maturation, during which time it was regularly topped and racked. The wine received a traditional egg-white fining before being bottled in March 2011. Te Mata Estate Woodthorpe Syrah ‘10 has a bright crimson colour with aromas of red cherries, raspberries and the pepper and jasmine floral notes. The palate features the same red berry fruits completed by baking spice flavours and integrated soft tannins. This wine will continue to develop in bottle for 2-5 years from harvest. Te Mata Estate Woodthorpe Syrah ‘10 is a wonderful accompaniment to all red meats, savoury and lightly spiced dishes of Mediterranean cuisine, as well as soft ripened cheese.
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Syrah Bullnose Te Mata Estate 2006
Opis Szczep: Syrah. * 2005* Każdy kolejny rocznik tego wina jest coraz lepszy i, podobnie jak wiele innych osób, wierzę, że stanie się ono jednym z najlepszych nowozelandzkich win. Z posmakami czarnego pieprzu i klasycznej strukturze jest to bardziej wino typu Rhone, aniżeli australijskie. Warte leżakowania przez kilka lat, aby wydobyć z niego to, co najlepsze. *** 2006 *** BULLNOSE SYRAH '06 DECANTER - SPURRIERS WORLD, MARCH 2008 A 100% Syrah from four different clones, one a pre-phylloxera clone from Chave in Hermitage. Full, deep and fleshy in the northern Rhone style, like broad shouldered Saint-Joseph or subtle Cornas. Balance and ripe tannins mean it ... Szczep: Syrah. * 2005* Każdy kolejny rocznik tego wina jest coraz lepszy i, podobnie jak wiele innych osób, wierzę, że stanie się ono jednym z najlepszych nowozelandzkich win. Z posmakami czarnego pieprzu i klasycznej strukturze jest to bardziej wino typu Rhone, aniżeli australijskie. Warte leżakowania przez kilka lat, aby wydobyć z niego to, co najlepsze. *** 2006 *** BULLNOSE SYRAH '06 DECANTER - SPURRIERS WORLD, MARCH 2008 A 100% Syrah from four different clones, one a pre-phylloxera clone from Chave in Hermitage. Full, deep and fleshy in the northern Rhone style, like broad shouldered Saint-Joseph or subtle Cornas. Balance and ripe tannins mean it can be drunk or kept. +++ BULLNOSE SYRAH '06 Review from Geoff Kelly, Wine Commentator, www.winereviews.com, MARCH 2008 One sniff and the bouquet is floral and aromatic in the style of fine subtle versions of Cote Rotie, striking that perfect equipoise between excess florality bespeaking under-ripeness, and the florals of over-ripeness. This is another fine elegant Bullnose, in its subtlety pursuing a totally French path to grape-ripening and thus wine beauty, rather than the more heavy-handed over ripe Australia one. This 2006 Bullnose rates among the top six New Zealand syrahs of the vintage, but in its subtle and fragrant Cote Rotie styling, it is easily underestimated. Cellar 5-15 years. ++++++++ Sustainable Winegrowing New Zealand accredited. This wine is made in a traditional manner and fi ned with eggwhite. It contains no residual sugar or added tannin. ++++++++ FIRST PLANTED IN 1990, THE BULLNOSE VINEYARD’S OLD RED-IRON SOILS PRODUCE TE MATA E S TAT E ’ S F I N E S T S Y R A H . T H I S W I N E H A S D I S T I N C T F L O R A L A N D S P I C E A ROMAS, R I C H F L AVO U R S O F P LU M , R A S P B E R RY A N D B L ACKBERRY, W I T H A V E LV E T Y T E X T U R E . Michael Morris and Peter Cowley, vineyard partners and old car enthusiasts, named Te Mata Estate’s Bullnose vineyard after the pre-1928 Morris Cowley car, nicknamed ‘Bullnose’ due to its distinctive radiator. The bull emblem that appears on the label is drawn from the Bullnose car’s radiator crest. As the Bullnose vineyard’s original plantings have developed greater maturity, we have seen a corresponding increase in the palate weight and structure of Bullnose Syrah. Additional syrah clones, imported from France in the mid-‘90’s, have introduced fl oral aromatics and greater complexity. Bullnose ‘06 is a blend of three clones of syrah, hand harvested between 10 and 23 April. These separate parcels were each destemmed and given a traditional warm-plunged fermentation. The resulting wines underwent extended maceration on skins before pressing and malolactic fermentation. They were then run into a mixture of new and seasoned French oak barriques for 16 months’ maturation. During this time, they were regularly topped and racked, before egg-white fi ning, blending and bottling in September 2007. Bullnose ‘06 has a deep crimson colour with aromas and fl avours of fresh blackberries, plum sauce, cinnamon and lavender. It is a rich and supple wine with integrated, soft tannins providing structure and length to the palate. It will continue to evolve in bottle for eight years from harvest.