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Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2014 (based on 10 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 87 pts. and median of 87 pts. in 2 notes) - hiding notes with no text | | Tasted by wdlohr on 10/12/2011: Dropped and broke. Sorry. (2069 views) | | Tasted by YWG Wine Guy on 5/7/2011 & rated 87 points: Very fruit forward, dark cherry/plumy notes that rapidly transition to some deeper oaky type qualities. Finish lingers with that note. Perhaps a little bitter on the finish. Minimal tannins, smooth and a nice level of acid. Pleasant to drink solo or with food - would likely go with a variety of dishes.
Not complex, but not a lot of $. Nice QPR. (1975 views) |
| Villa Maria 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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