Very dark, deep, near saturated black-hued purple-red colour, very youthful in appearance. This has a very firmly concentrated, elegantly proportioned nose with aromas of black-berried fruits along with liquorice, black plums, tar and iron-earth notes, revealing fragrant block florals, herbs, spices and lead pencil elements. Medium-full bodied, the palate is elegantly concentrated with a core of ripe blackberry fruit entwined with complexing blackcurrant, plum, tar and earth detail. The wine shows very fine-grained tannin extraction and structure supporting the fruit, and soft acidity lends a gentle liveliness and energy, carrying the wine to a long, linear finish of blackcurrants, herbs, tar and pencilly oak. This is an elegant, grainy-structured Bordeaux-varietal blend with black fruits, tar and earthy complexities. Serve with lamb, beef and venison, and semi-hard cheeses over the next 7-10 years. 40% Cabernet Sauvignon, 30% Merlot, 29% Cabernet Franc and 1% Petit Verdot from the company’s ‘Tin Shed’ and ‘Gimblett Stones’ vineyards, hand-picked and fermented to 13.4% alc., the wine undergoing 3 weeks cuvaison and aged 16 months in 30% new French oak barriques.
This is awesome. The wine is filled with dark plum, blueberry, spice and cedar characters with a touch of dried herb complexity, beautifully supported by silky, supple mouthfeel and outstanding fruit concentration. Tannins are fine, polished and delicately drying, and seamlessly integrated. A stunning wine destined to evolve magnificently. At its best: 2016 to 2023.
Ripe berry, blackcurrant flavours with the Cabernet Sauvignon component clearly dominating. Although firmly structured, the wine is accessible now (best with food) but will develop well.
Bordeaux varieties thrive in this coastal gravel quarry, as they do in the deep river- stone promontories of the Médoc. This wine blends Cabernet Sauvignon (40 percent) with Merlot and Cabernet Franc (plus one percent Petit Verdot). It has the supple power this sort of soil can bring to wine, the fruit glowing red while the tannins seem to glisten with details of pebbles of all colors. Cedar, cranberry and red-apple-skin flavors last, and will only gain detail as the wine ages.
Attractive and quite complex bouquet with a mix and harmony of aromas between blackberry fruits and dark plums. Lovely purity and freshness with blackcurrant and red plum notes on the palate. Firm and bold style with powdery tannins.
Blended of 40% Cabernet Sauvignon, 30% Merlot, 29% Cabernet Franc and 1% Petit Verdot, the 2013 The Gimblett has a deep garnet-purple color and aromas of crushed blackberries, wild blueberries and blackcurrants with a cedar and mocha undercurrent. Medium-bodied with a great intensity of ripe black berry flavors and good amount of oak still apparent, it has a firm backbone of grainy tannins and lively acid, finishing long with some spices coming though. (LPB) 91+
This blend of four Bordeaux varieties (40% Cabernet Sauvignon, 30% Merlot, 29% Cabernet Franc, 1% Petit Verdot) is reasonably full in the mouth, with subdued aromas of blackberry and cola. Dark berry, earth and mocha flavors finish long and velvety. Drink now-2025. (JC)
Glowing mid crimson. Very light perfume - distinctive in the Gimblett Gravels context. Beautiful tannin management. Tastes as though at least one component got really quite ripe. Intriguing blend that finishes bone dry. Seems to build towards the finish. I should imagine this wine will age particularly well, and that it will develop a bouquet eventually. Whistle clean.
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2015 Carrick Sauvignon Blanc Bannockburn Central Otago (Biodynamic) (Elsewhere $17)
$14.99 Club Price: $9.99