Hawkes Bay

Showing all 7 results

15.70£

Primary aromas of fresh raspberry and cherry alongside sweet spicy notes from the oak are evident on the nose. On the palate, the wine has soft, velvety tannins and will develop complex forest-floor and earthy characters with bottle age.

14.60£

A combination of dark fruit flavours with black plum and ripe blackberry and a touch of liquorice showing a powdered structure reminiscent of fine dark chocolate leading to a lightly spiced and toasty finish.  Barbecued or grilled beef; or lamb with seasonal vegetables.

18.99£

This Syrah has intense aromas of wild raspberries, blackberry, liquorice and hints of pepper, which combine to produce a complex, fruit-dominant wine. The wine is deliberately released at a very youthful age to maximise the beautiful perfume and fruit freshness.

17.99£

On the nose, this wine shows typical fresh aromatics of citrus, white flowers and stone fruits. These aromas are complemented on the palate by a creamy richness from lees ageing and roasted hazelnuts and almonds, alongside hints of gunflint from the fermentation with indigenous yeasts in barrel.

30.99£

In the true expression of cool-climate Syrah, this wine exudes freshly cracked black pepper, crushed violets, red and black forest fruits and savoury smoky nuances. It has crunchy acidity which carries the fine-grained tannins and background of spicy, savoury oak. This wine is about fragrance and texture, assisted by the co-fermentation with the Grüner Veltliner skins as well as whole-cluster fermentation. It boasts layers of complexity in flavour and tannins which allows an intriguing long-term ageing potential.

18.99£

This wine has perfumed aromas of violets and fresh blackcurrants, along with hints of liquorice and spicy, toasty oak. The palate is supple and juicy with soft, ripe tannins and an elegant finish.

45.99£

On the nose, this wine shows typical fresh aromatics of citrus, white flowers and stone fruits. These aromas are complemented on the palate by a creamy richness from lees ageing and roasted hazelnuts and almonds, alongside hints of gunflint from the fermentation with indigenous yeasts in barrel.