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Matariki Syrah 2001

Syrah/Shiraz from Hawkes Bay, New Zealand
  • WS89
  • WE89
0% ABV
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3.5 4 Ratings
0% ABV

Winemaker Notes

Matariki is a family-owned Hawkes Bay winery born from a passionate belief of John and Rosemary O'Connor that great wines are made in the vineyard. In 1981 they instinctively recognized the potential of Gimblett Road in Hawkes Bay as a unique and exceptional wine-producing area. The area has been referred to by Daniel Roberts, Director of Research for Kendall-Jackson as "capable of producing red wines equal to the world's best."

Deep and intense ruby / garnet in color. The nose is a complex mix of plum, blackberry, clove and cinnamon. Fruit driven, but subtle integrated smoke and tar nuances from aging in French oak barriques. On the palate this wine is complex game / peppery flavours. Big structure displaying refined and integrated tannins and cedar oak, which lingers on the finish.

"Shows the characteristic herbal and peppery notes of Rhône-style Syrah, accenting crisp blackberry fruit. Complex on the palate, wrapping the herbs and peppers tightly around rich fruit to the point that they're really inseparable."- Wine Enthusiast

Critical Acclaim

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WS 89
Wine Spectator
WE 89
Wine Enthusiast
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Matariki

Matariki

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Matariki, , New Zealand
Matariki
Matariki is a family owned Hawkes Bay winery born from a passionate belief of the proprietors, John and Rosemary O’Connor, that great wines are made in the vineyard. In 1981, they instinctively recognized the potential of Gimblett Road in Hawkes Bay as a unique and exceptional wine-producing area.

Now, as owners of the largest individual vineyard in Gimblett Road, they are proud to be a part of what is described as "one of the best vineyard areas in the country" and which produces numerous national and international award-winning wines.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Cinsault

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Cinsault is a charmer in the Rhone River Valley, offering up generous peppery and floral aromas and ripe strawberry flavors to its blends. It actually has been grown for centuries in the Languedoc and is a popular blending grape in most appellations of the Southern Rhone as well as other parts of the southern France. It thrives in any hot and windy climate, and finds success in many other countries, namely California, Chile, Corsica, Lebanon, northern Africa and is a parent grape alongside Pinot noir, of South Africa’s acclaimed red grape, Pinotage.

In the Glass

Though a minor portion of Chateauneuf du Pape, it plays an important role adding softness, lift, spice and an almost electric red fruit to blends. Southern France also makes some delightful Cinsault dominant rosés. On its own, it is supple, fresh and fruity with a hint of pepper or baking spice.

Perfect Pairings

Cinsault pairs well with stews, gamey meats, rosemary chicken and roasted duck or winter squash.

Sommelier Secret

Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel and other grapes, such as Petite Sirah or Mourvedre in the same vineyard, Cinsault is now an essential part of these so-called “field blends.”

KWIMW8072_2001 Item# 94345

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