Featured Reviews

Honorary Wines from Indevin

17 August,2018

Indevin is New Zealand’s largest contract winemaker, producing a significant proportion of the wines that are exported throughout the world, under some very well-known, and also little-known labels. The company operates three wineries, in the Marlborough, Hawke’s Bay and Gisborne regions, and is in a partnership with Lion New Zealand in making a number of high-visibility brands. This makes Indevin a large player in the growing, making and selling of wine domestically as well as overseas.

As with any successful business of any size, Indevin has a policy of recognising the people that make up the company, and it does so in a number of ways. Many of the staff also have outside interests in wine, and the company is accepting of this under general conditions. The ‘Honorary’ wine brand for ‘The Insider Wine Club’ is another approach to add value for the staff. Running for around five years now, the Honorary programme has wines which are small parcels of high quality juice, usually around 2,000 L, made into wine by the Indevin winemakers for staff, family and friends. Not only does this give staff access to very good and exclusive wines at remarkably good prices, but it allows the winemakers the opportunity of making something special, to perk their winemaking interests. The wines are available only to club members, and enquiries to join can be made via Email: contact@theinsiderwineclub.com Here, I review four Honarary wines. www.indevin.com


Honorary ‘Bankhouse Estate’ ‘Single Vineyard’ Marlborough Pinot Noir Rosé 2016

Rose from New Zealand – Marlborough


Bright, even, strawberry pink colour with some depth, lighter on the rim with slight purple hues. The bouquet is softly full and gentle in expression with aromas of savoury red berry fruit and quince, along with lifted red florals and nuances of herbs. This builds in depth with aeration. Dry to taste and medium-full bodied, the palate has subtle and gently mouthfilling, restrained flavours of savoury strawberries and quince fruit, forming a lightly concentrated core. The mouthfeel is fresh with crisp acidity and the flavours flow with good linearity along a light-textured line, leading to a clean, dry finish. This is a dry rosé with softly mouthfilling flavours of savoury strawberries and quince with some bottle development notes with a good linear core and freshness. Serve with antipasto and Mediterranean fare over the next 18 months. 100% Pinot Noir from the ‘Bankhouse Station’ vineyard, crushed and destemmed directly to press, and tank-fermented to 13.8% alc. and 5.6 g/L RS, the wine aged 5 months on light lees. Winemaker: Heath Stafford. 16.5+/20 Aug 2018 RRP $18.00

Honorary ‘Hidden Barrel’ ‘Single Vineyard’ Awatere Marlborough Oaked Sauvignon Blanc 2016

Sauvignon Blanc from New Zealand – Marlborough


Bright, even, light golden-yellow colour with lemon hues, a little paler on the rim. The nose is elegant in proportion with a softly concentrated and packed nose of harmoniously integrated green stonefruits and gooseberries, unfolding a subtle layering of fresh fragrant herbs and then nutty, waxy oak. Dry to taste and medium-full bodied, the palate has a core of green stonefruits melded with gooseberry and herbal nuances, layered by growing notes of spicy, nutty and waxy oak. The wine has good presence and depth, the flavours mouthfilling, but enlivened by fresh acidity. The wine flows along a broad, light-textured line with underlying alcoholic power to a long, spicy, nutty finish. This Sauvignon Blanc has stonefruit and gooseberry flavours along with prominent spicy, nutty oak, on a brisk, textured palate with alcohol drive. Serve with herb-marinated poultry and pork dishes over the next 2-3 years. Fruit from the Awatere Valley, fully barrel-fermented, in 50% new and 50% 1 y.o. French oak, partially with indigenous yeasts to 14.1% alc. and 2.9 g/L RS, the wine undergoing 6 months batonnage and a spending a further 6 months on lees, with no MLF. Winemaker: Heath Stafford. 16.5+/20 Aug 2018 RRP $25.00

Honorary ‘Single Vineyard’ Waihopai Valley Marlborough Pinot Noir 2017

Pinot Noir from New Zealand – Marlborough


Dark ruby-red colour with good depth, lighter on the rim with slight purple hues. The nose is soft and gently concentrated with deep aromas of dark-red and black cherry and berry fruit, harmoniously melded with a subtle layer of spicy, nutty oak and suggestions of dark herbs, violet florals and a little earth. Medium-full bodied, the palate is stylishly restrained in expression, but possesses sweet and rich flavours of dark-red and black cherry and berry fruit with nuances of plums, unfolding an amalgam of dark herbs and spicy, nutty oak. The palate has good weight and presence and the fruit is supported by grainy tannin extraction with soft acidity, lending a positive mouthfeel. The flavours carry to a gently lingering finish. This is a dark-red and black fruited Pinot Noir with good weight and structure, with a soft accessibility. Match with wild duck and pork over the next 4 years. Fruit from the ‘Manawa Block’, from the ‘Bankhouse Station’ vineyard, indigenous yeast fermented to 13.3% alc., the wine aged 10 months in 25% new French oak. Winemaker: Leonardo Ricardez. 18.0-/20 Aug 2018 RRP $18.00

Honorary ‘Lost Dozen’ ‘Phoenix Estate’ Hawke’s Bay Merlot/Cabernet Sauvignon 2016

Blended Red from New Zealand – Hawke’s Bay


Even, dark ruby-red colour with black hues, a little lighter on the edge. This has a firm and well-concentrated nose with bound aromas of ripe blackberry and blackcurrant fruit along with redcurrant elements. Subtle cassis and dark herb notes along with pencilly oak add detail. Medium-bodied, the palate is elegantly presented with sweet and vibrantly bright flavours of blackcurrants and blackberries, red plums and background notes of fresh and dark herbs, cassis and a little earth. The fruit forms a fine core with good linearity, and is supported by fine-grained tannin extraction, with soft, balanced acidity for completeness. The flavours carry to a soft, sustained finish. This is an elegantly proportioned Merlot/Cabernet blend with blackberry and curranty fruit on a finely extracted palate. Serve with lamb and beef, and semi-hard cheeses over the next 4+ years. Hawke’s Bay fruit, a blend of 68% Merlot and 32% Cabernet Sauvignon, fermented to 12.5% alc., the wine spending 2 weeks on skins and aged 10 months in seasoned oak. Winemaker: James Hillard. 17.5+/20 Aug 2018 RRP $18.00

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