Te Mata ‘Estate Vineyards’ Hawke’s Bay Gamay Noir 2013

Gamay from New Zealand - Hawke's Bay
Review Date : 07-Mar-2014
53% carbonic maceration, 47% traditional fermentation to 13.0% alc., the wine aged 3 months in seasoned French oak. Moderately deep purple-red colour. The aromatics are bright and softly fresh with primary red berry fruits lifted by confectionary and bubble-gum esters notes from whole berry fermentation. The nose is seamless in expression. Dry to taste and very smooth and supple in texture, bright flavours of aromatic red fruits and florals are lifted by confectionary notes. The fruit depth and concentration is excellent, and the modest tannin extraction is balanced and supportive of the palate line and flow. Soft acidity contributes to a smoothness and integration. The exuberant and sweet juiciness is beginning to give way to a dry line on the finish. This is drinking very well now. 18.0/20 Mar 2014 RRP $19.90 Very dark, deep, black-hued purple-red colour, youthful in appearance. The nose is soft presented and fully packed with aromas of ripe, dark raspberry fruit with whole berry fermentation aromas of violetty florals and raspberry confectionary. Medium-bodied, aromatic and bright flavours of raspberries, jam and confectionary fill the mouth forming a good palate core. The mouthfeel is soft and pillowy with modestly extracted, very supple tannins and ripe, refined, mouthwatering acidity. This is up-front with juiciness and vibrancy, the flavours flowing smoothly to a seamless, dry finish. This is a soft and smooth, juicy Gamay Noir showing aromatic carbonic maceration fermentation raspberry fruitiness. Serve with antipasto, pasta and Asian fare over the next 2 years. Fruit from the ‘Woodthorpe Terraces’, 53% undergoing carbonic maceration, fermented to 13.0% alc., the wine aged 3 months in seasoned French oak. 18.0+/20 Aug 2013 RRP $22.00

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