Here, Gamay Noir, the grape of Beaujolais, produces a delicious wine bursting with crushed red-berry characters. Its vibrant fruit provides immediate appeal and flavour to match all cuisine, even spicy dishes.
- NZ - Hawke's Bay
- New Zealand
The 2010 vintage is a single vineyard Hawke’s Bay red, whole-bunch fermented (in the traditional Beaujolais manner) and matured for three months in seasoned French oak casks. Ruby-hued, it is floral and supple, with cherry and plum flavours, fresh and lively, and a touch of nutty complexity. It’s already drinking well.Rating 3 and half Stars - Michael Cooper, Buyer's Guide to New Zealand's Wines 2011
Oz Clarke got it right when he said of this wine: “Just like Beaujolais should be.” It is certainly meatier than most to which it is compared. A soft and vibrantly fruity bottle of Hawke’s Bay on a summer’s day.Warren Barton, The Dominion Post, Warren Barton;s Christmas Wine Guide 2010
This beaujolais-style red has bright raspberry and tangy rhubarb notes rounded out by a few months in old barrels to give it a juicy weight in the mouth - it’s the perfect light red for summer picnics. Yvonne Lorkin, Bay of Plenty Times, Festive Food & Wine (DEC/2010)
Winery Tasting Notes
Te Mata Estate Woodthorpe Gamay Noir ‘10 is a brilliant cerise colour.
This wine has aromas and flavours of crushed, fresh, soft, summer berries.
Raspberry, cherry and strawberry and a distinct liquorice note to its juicy and refreshing finish.
Woodthorpe Gamay Noir is an incredibly versatile wine, partnering with any food and is particularly good with spicy cuisines matching its vibrant fruit and soft tannins. It can be enjoyed immediately upon release and can be served at room temperature or during summer, lightly chilled.
In 1995, Te Mata Estate introduced to New Zealand a superior selection of Gamay Noir à Jus Blanc, the grape variety of the best wines of France’s Beaujolais region. Te Mata Estate Woodthorpe Gamay Noir ‘10 is a single vineyard wine. The unique ‘maceration carbonique’ fermentation, which enhances the fruit and floral aromas of the wine, was used for 65% of the grapes. The other 35% received a traditional, warm, red wine fermentation. The resulting wines completed their malolactic fermentation and were matured for 3 months in seasoned French oak barrels, before blending and bottling.