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| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2014 (based on 11 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.8 pts. and median of 89 pts. in 7 notes) - hiding notes with no text | | | Tasted by briangenius on 3/18/2024 & rated 91 points: Decant for sediments only. Elastoplast note, but pleasant. Still got some length to this wine.
May have peaked, but not far off! (45 views) | | | Tasted by HowardNZ on 11/5/2019 & rated 91 points: Two Bordeaux varieties wines served side-by-side double blind by Rose (Hataitai, Wellington): Served double bind as a pair by Rose. Small pour, brief note. I thought the wines were a pair of Left Bank Bordeaux, but guessed this wine could have been the Right Bank of the two. One taster suggested this wine might even have been Australian, which seemed possible. Under cork. Deeper, darker colour. Riper, richer bouquet, more blackberries and other dark fruit, some methol and cedar. In the mouth, similar, very dark fruited, flirting with overripeness. Lower acid. The product of a very warm 'Californian vintage' in the Hawke's Bay. It'll also go another 6-8+ years, I'd think. (976 views) | | | Tasted by Majp on 9/13/2011 & rated 91 points: Quality cork. Initial whiffs of VA suggesting the bottle had past it. Disappointing at first but after an hour open the VA smell had lifted and revealed complex aged characteristics, with cedar, tobacco leather with underlying cassis. Aged port like palate with marzipan, cassis and fine tannins (1478 views) | | | Tasted by neiljh on 5/22/2011 & rated 79 points: One hour decant. berries and briar on the nose, light mouthfeel, lacked complexity slight fruit leading to a rather vegetal back palate. Wine faded over the course of the meal. (1551 views) | | | Tasted by SimonG on 3/7/2010: Deep red. Nose is all blackcurrant, mainly fruit but with a touch of leaf too. Surprisingly round and ripe, even slightly lush on the attack to the-mid palate, but this is a blackcurrant fruit one-trick pony. The finish is more refreshing than the entry would have one expect, a slightly green, vegetal note to it that starts to become wearing raather than refreshing. Nice enough and a good match with lamb but nothing sppecial. **1/2 (1638 views) | | | Tasted by tendring on 1/18/2007 & rated 82 points: General fruit on the nose.
Very tannic, ordinary fruit charateristics, good length. (1541 views) |
| Unison Vineyard Producer websiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.New Zealand New Zealand Wine (New Zealand Winegrowers)North IslandHaving a cool factor is a great start.
When they were creating climate classifications for wine regions around the world, we weren’t exactly complaining that New Zealand’s was called ‘cool.’ Step out in the middle of the day on a classic Marlborough or Hawke’s Bay’s summer, and you may wonder if they got it right. The brightness is beautifully intense, and sunshine plentiful.
But stay about a little. Until nightfall. The shift from day to night isn’t just defined by light, but temperature too. It chills quickly. The South Pacific Ocean taking its deep breath over our two islands. For the grapes, this makes for more than a chilly night. Ripening is gradual, almost methodical. As each day edges the grape towards ripeness, each night captures its flavour.
This pattern creates one of the longest grape growing seasons on earth – and those unmistakable, remarkable zesty flavours, and fragrance that are the hallmark of our wines.

Sometimes the world really is your oyster.
Hawke's BayThe philosophy of Oyster Bay is to produce fine, distinctively regional wines that are elegant and assertive with glorious fruit flavours.
The Hawke’s Bay wine region is arguably the most exciting find in recent times for the cultivation of Merlot in New Zealand. Ancient alluvial river terraces provide for a superb mix of soils over gravelly, free draining subsoils, with an abundance of pure river water or irrigation.
With a temperate maritime climate, the vines are warmed by strong clear sunlight during the day and cooled at night by the sea breezes of the Pacific Ocean.
This is the unique environment in which Merlot produces its vibrant, fully-ripened varietal flavours.
Essentially, Oyster Bay Hawke’s Bay Merlot is about elegance and intensity of fruit. The hero is always freshness of ripe fruit, spice and soft tannins on the palate. |
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