Price:  £35.50 £31.50 | Case Rate: £29.92
Ex Tax: £26.25

Te Mata Estate - Bullnose Syrah 2015

Information

  • Country: New Zealand
  • Wine Region: Hawke's Bay
  • Wine Maker: Peter Cowley
  • Grape: Shiraz/Syrah
  • Grape Percentage: 100%
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
Duty/Vat Paid

Description

Vineyard partners Michael Morris and Peter Cowley named Bullnose after an early Morris Cowley car, nicknamed Bullnose due to its distinctive radiator. The bull emblem that appears on the label is drawn from the car’s radiator crest.

First planted in 1990, the Bullnose vineyard’s old red iron soils produce Te Mata Estate’s finest Syrah. This wine has distinct floral and spice aromas, rich flavours of plum, raspberry and blackberry, with a velvety texture.

Wine tasting notes

Classic Bullnose aromas jump from the glass. A deep, impressive magenta, Bullnose ’15 lifts sumptuous berry-fruit across dark star anise, violets and allspice. Ripe, velvet tannins run the length of a palate that flashes with raspberry, espresso and cherry. Fresh, elegant, precise and gorgeously drinkable

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

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 September 2016.