Price:  £33.95 | Case Rate: £32.16
Ex Tax: £28.29

Te Mata Estate - Bullnose Syrah 2015


  • Country: New Zealand
  • Wine Region: Hawke's Bay
  • Wine Maker: Peter Cowley
  • Grape: Shiraz/Syrah
  • Grape Percentage: 100%
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2020
Duty/Vat Paid
WA: 92 to 94 (2009) JR: 16 (2009) WF: 93+ (2013) BC: 96 (2013) SK: 96 (2013) RC: 19.5+ (2013)

Wine tasting notes

The striking magenta colour is unusually deep, reflecting the great vintage. On the nose, beautiful aromas of black and red cherries and raspberries are infused with nutmeg, cinnamon spice and toasty oak. The palate is rich, ripe and juicy, echoing all the inviting aromas. There is great integration of the fruit and oak with the remarkably fine, even and supple tannins. There has never been a more drinkable and delicious Bullnose on release, and this wine shows every sign of going on to greatness with cellaring. Bullnose ‘13 is beautiful.

Winery Information

Te Mata Estate

Te Mata Estate is New Zealand's oldest winery and always impresses with the sheer consistency, quality and value of its wines. Te Mata Estate originated as part of Te Mata Station, a large pastoral land holding established by English immigrant John Chambers in 1854. His third son, Bernard, influenced by the comments from visitors that the hills were suitable for grape growing, planted vines in 1892. Wine was first made from those grapes in 1896. Under the current direction of John Buck, Te Mata.. read more

Expert Reviews

Wine Advocate/Robert Parker (2009)92 to 94 pts

Wine Advocate Issue #191. Oct 2010. Reviewer : Neal Martin. No tasting note given for 2009 vintage. The 2008 Bullnose Syrah underwent extended skin maceration followed by 16 months maturation in a mixture of new (35%) and old French barriques. It has a spicy, strawberry, raspberry and lavender tinged nose with good definition and lift, the oak deftly intertwined with the fruit. The palate is medium-bodied, taut on the entry with good acidity, leading to a rounded allspice and strawberry-driven finish that is both elegant and understated. Drink 2011-2018. (2009)16 pts

Tasted November 2010. Not a bad answer to Côte Rôtie! A little more ripeness than most but refreshing and interesting. Polished. When to drink : 2012 to 2016.

Wine Front (2013)93+ pts

Single vinyeard wine; fruit off 25-year-old vines. About 30% new oak makes its way into the wine program and it spends 16 months in barrel. There you have it. Potent perfume shows off the classy, cedary oak profile and couples it to deeply concentrated black berry fruits, leather, char and graphite-like scents. Some more of the graphite feel to taste, really densely packed dark fruit character, powerful pull of flavour through the palate that finishes long, sleek and rolling with quiet sweetness. It’s impressive for its heft and control. Very classy; will look best with significat time to open, however.

Bob Campbell MW (2013)96 pts

100% Syrah (no Viognier) - elegant, powerful wine with intense dark berry fruit and subtle floral/violet flavours plus a seasoning of cracked black pepper. Very aromatic and appealing red. Classy wine with great cellaring potential.

Sam Kim (2013)96 pts

Gloriously perfumed showing black/blueberry, floral, cedar and mixed spice with a subtle infusion of earthy undertone. The palate is pure, seductive and beautifully flowing. A knockout syrah exhibiting elegance as well as power and generosity.

Raymond Chan (2013)19.5+ pts

Rich and aromatic unfolding ethereal waves of ripe dark red and black berry fruits lifted with floral perfumes and exotic spice notes. The palate is supple and plush with fine-grained tannins. A sensational, complete Syrah of richness and finesse

Miscellaneous (2012)

Sue Courtney, Wine of the Week - "The colour is deep blue-red and the bouquet emanates creamy oak, blue and black fruits and just a hint of anise. The fruit is ripe, soft and fleshy in the palate with firm but svelte tannins and a spicy brightness with upfront liquorice, anise and cake spices and an underlying hint of black pepper. A gamey savoury note comes through and the finish is long and rounded with a subtle suggestion of bitter chocolate and roasted rosemary as the flavours linger."

Vinification Notes

The individual lots were each destemmed and given a traditional warm-plunged fermentation. The resulting wines underwent extended maceration on skins before pressing and then a secondary malolactic fermentation. The separate wines were then run to a mixture of new and seasoned French oak barriques for 15 months’ maturation. During this time, they were regularly topped and racked, before egg-white fining, blending and then bottling in October 2014.