Enticing ruby colour with purple/violet tinge at the rim, the development of a “star anise” spiciness and a familiar scent of violets as the wine unfolds. Drinking well now but has cellaring potential for at least 10 year
Sydney International Wine Competition 2009 Blue/Gold And Top 100 Decanter World Wine Awards 2009 Gold Medal ( the only one for Central Otago!) International Wine And Spirit Competition (London) 2008 Silver Medal
The Reserve Syrah 2007 displays the classic Bridge Pa Vineyard aromas of violet and lifted black fruits. The Rhone style palate is supple and intense featuring berries, black cracked pepper, tobacco and an earthy undertone. Barrel aging for 18 months in new and seasoned American oak barriques has contributed to a beautifully balanced and elegantly structured wine that will continue to develop in the bottle long after its release.
BLEND: 67% merlot, 15% cabernet sauvignon, 11% cabernet franc, 4% malbec & 3% Carmen
An amazingly complex nose with red currants, and fruit cake undertones. Palate is yet again another step up from earlier vintages. Extremely stylish, nice level of fruit density which adds perhaps something missing from older vintages. Super complexity, drinking well now. It really delivers and competes.
The 2008 Syrah was in barrel for 22 months; 90% new French Burgundy barrels. The wine was regularly and carefully racked and very gently aerated during aging. The winemaking philosophy is to preserve the very distinct vineyard character and fruit purity along with support from new but low impact French oak.
Bridge Pa Vineyard is New Zealand’s first specialist Syrah producer. Single estate wines are created by owners Stephen and Lisa Daysh from high quality fruit grown on the free draining Taupo Pumice Sands of their Hawke’s Bay vineyard. Elegance, balance and complexity of aroma and palate have earned Bridge Pa Syrah a reputation for trophy and gold medal quality in the USA, UK, HK and New Zealand. Bridge Pa Vineyard produce classic examples of Hawke’s Bay Syrah that are food friendly, rare and perfect for the sophisticated restaurant wine list, discerning fine wine retailer and wine connoisseur.
Blend: 61% Merlot, 37% Cabernet Sauvignon, 2% Cabernet Franc.
Deep red with purple highlights. Complex, lifted aromas of warm berry, floral, savoury and spicy oak notes. The palate displays an elegance and finesse where primary fruit flavours mingle with savoury oak and are balanced by fine, lingering tannins. A youthful wine with refinement and poise, that has the balance and structure to age gracefully.
Blend: 65% Merlot, 16% Cabernet Sauvignon, 16% Cabernet Franc, 3% Malbec
Lifted dark red berry fruit, with mineral, leather and savoury notes. A firm flavoursome attack, leads to a refined and elegant mid palate. The wine is well structured with a great length of flavour on the finish.
Boundary 2002 can be enjoyed now with food and will reward careful cellaring by developing extra complexity in its flavours and generosity on the palate.
Pale lemon with green highlights. Restrained, yet complex aromas of citrus blossom, lime zest, and elderflower with hints of capsicum and mineral overtones (a reflection of the gravelly soils of the Te Awa vineyard). A lively, flavoursome attack which leads into a silky textured palate where the barrel fermented portion brings a richness and sustained weight. The wine has a refreshing firm finish with a linger- ing aftertaste.
2004 / 2005 was a frustrating growing season in Hawke’s Bay. Conditions were ideal for flowering in November but December was unseasonably cool and this slowed vine development. January and February were warm and dry allowing excellent flavour development in the grapes. Heavy rains in March and intermittent rain in April made for challenging harvest conditions. The pleasing consequence of this unusual growing season, was we experienced early development of flavours and tannins before high sugars, so our wines have ripe flavours and structure without excessive alcohol. Our Pinotage was picked 12th April 2005.
A blend of 86 % Merlot, 6% Malbec, 5 % Cabernet Sauvignon, 3% Cabernet Franc. Late summer rains followed a cooler than average summer in the 2003/2004 growing season. However March and April were dry and warm giving an excellent finish to the season. This allowed our grapes to ripen fully and develop a complex flavour profile and mature tannins. Picking of the red varieties started late March and finished late April. These grapes are all grown on the certified Gimblett Gravels.
Naturally fermented, using wild yeasts of the vineyard. This deep garnet coloured wine gives ripe, concentrated, dark fruit aromas of morello cherries, black plums, black berries and rich, tarry, dark chocolate. The densely packed palate has multi layered fruit flavours and robust but velvet smooth tannins. This full bodied, highly structured wine goes well with food, the ideal partner to meaningful celebrations. It will continue to evolve for 10 years fro
The 2007 vintage delivered us small, intensely flavoured berries, and we have simply guided this fruit gently through to the bottle with minimal handling. Our “hands-off” approach delivers a pure expression of Central Otago to your glass; rich, intense fruits, delicate floral tones enhanced by nuances of wild thyme, and creamy, silky tannins leading into a long mocha finish. As always this wine shows classic Rockburn elegance, integrity and balance. Enjoy with friends over the next 6-8 years.
Bright stone fruit aromas herald a vibrantly fruity palate, layered over a creamy, rich and supple mouthfeel. A firm backbone of acid leads into very long, crisp finish which complements salmon and other seafood or Asian-spiced dishes, yet can be enjoyed with a wide range of meals. This wine is drinking very well now.
The aroma is ripe fruit and black pepper while the palate shows florals and raspberries and a hint of earthiness. The wine has great mouthfeel and balance that will assist in aging for the next four to six years. Certainly, enjoy it now though!
Our 2007 Riesling shows a tropical fruit and lime blossom bouquet leading to a clean citrus palate. Intensely flavoured and supported to a long, crisp finish by gentle acidity and minerality with just a touch of sweetness
Cadence Pinot Noir, in its youth, shows chocolaty, mocha tones which are mingled with subtle oak and earthiness. With time the fruit tones open up to showcase cassis, red currants and Doris plums. To fully appreciate this wine when young it is best to decanter and serve at room temperature. The palate is well balanced with good acidity and tannins that linger. Our Cadence has an inviting mid palate which is matched by its great length and complexity.