Dry River ‘Craighall’ Martinborough Tempranillo 2015

Tempranillo from New Zealand - Wairarapa & Wellington
Review Date : 19-Sep-2017
Dark, deep, black-red colour with purple hues, near impenetrable and youthful in appearance. The nose is elegantly concentrated and tightly bound with sweet and savoury aromas of dark raspberries and black berried fruits along with nuances of dark herbs, nutty oak and a little smoke. The aromatics blossom to reveal dark-red florals with aeration. Medium-bodied, the palate has sweetly rich and vibrant fruit flavours of dark raspberries, blackberries and black cherries, along with savoury spice notes, and fragrant red florals. The mouthfeel is finely-textured with sinewy tannins, and enlivened by fresh, lacy acidity. This has good underlying power and drive, and the flavours carry to a juicy, refreshing, dark-red fruited finish. This is a vibrant and concentrated, sweet-fruited Tempranillo with flavours of dark raspberries and black fruits on a fresh, sinewy-textured palate. Match with pork, lamb and beef dishes, and Middle Eastern fare over the next 6-8 years. Fruit from the ‘Craighall’ vineyard, destemmed and indigenous yeast fermented to 13.0% alc., the wine aged 18 months in seasoned oak. 18.5+/20 Sep 2017 RRP $59.00 A wine that has reflected the wildly different growing seasons since its first commercial release with the 2011 vintage. One must remember that Martinborough is a relatively cool region to grow the variety. This 2015 is the best release to date, but it is coming before the 2014. The 2014 must be something very special. Dark, deep ruby-red colour with slight purple hues, youthful in appearance. The nose has excellent depth and intensity, with ripe, aromatic black berried fruits with dark raspberry undertones, unfolding classical spice aromas. This has a degree of florality. A little pepper emerges followed by sweet oak elements. Medium to medium-full bodied, the palate features ripe black berried fruits with dark raspberries and spices. This is sweet and lush, the vibrancy enhanced by fresh acidity. A little herbal nuance along with the piquant acidity is proof of the cooler growing region. The tannin extraction and structure is very fine, but essentially firm, and the wine has a sinewy line leasing to a long, sustained finish. This will keep well, say 7-9 years. Fermented to 12.5% alc., the wine aged 18 months in barrel. 18.5+/20 Sep 2017 RRP $59.00

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