La Terre Du Milieu Syrah 2015
SKU
TDMS201510 UCNZ
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The definition of a boutique wine.
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Carefully curated by world reknowned Cote Rotie winemaker Stephane Ogier.
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Delightful red & black berry aromas, a touch of spice, white pepper & violet.
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1 or more bottles$34.99
Editors notes
The definition of a boutique wine. Carefully curated by world reknowned Cote Rotie winemaker Stephane Ogier, who chose premium Hawkes Bay fruit & one of New Zealand's best winemakers, Lynnette Hudson, to make the best Rhone wine in NZ. This "Hermitage style" Syrah, combining Old World winemaking techniques is only made in premium vintages, with minimum intervention & carefully bottle aged until ready. Hand picked parcels of fruit were barrel aged for 18 months in 20% new French oak & 36 months in the bottle. Supple & well balanced, exhibiting delightful red & black berry aromas, a touch of spice, white pepper & violet.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Blackberry
- Blueberry
- White Pepper
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Palate
- Blackberry
- Pepper
- Tobacco
Food Pairings
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Game -
Poultry -
Red Meat
Critic Scores & reviews
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Bob Campbell MW
91"Supple, spicy and structured syrah with floral, violet, black pepper, dark berry, spice and anise flavours that are supported by firm, ripe, drying tannins. A youthful, high-energy red with promising cellaring potential. Decanting is recommended as the wine opens up with air exposure. Great food wine."
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Sam Kim
93"This is beautifully fruited and inviting on the nose showing blackcurrant, spiced cherry, game and hazelnut characters, followed by a succulent palate that delivers excellent weight and fruit intensity. The wine is delightfully composed and harmonious, making it highly enjoyable. At its best: now to 2023."
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Locations
New Zealand
The New Zealand wine industry is one of the younger wine regions in the world, whose popularity grew immensely when Marlborough Sauvignon Blanc hit the world wine scene, quite unique in style when compared to the typical French Sancerre.
Wine is successfully cultivated on both the North and South islands from a latitude of 36 degrees in the North to 45 degrees for the most southerly wine region in the world, the South Island's Central Otago. The majority of regions are located in free-draining alluvial valleys except for Waiheke Island and Kawarau Gorge in Central Otago and benefit from the moderating effect of the maritime climate as no vineyard is more than 80 miles from the ocean. With plentiful sunshine hours and cool evening sea breezes, the grapes thrive.
Sauvignon Blanc is the major white variety people will think of when you mention New Zealand Whites, however fantastic Chardonnay, Riesling, Pinot Gris, Gewurztraminer and less commonly Viognier, Chenin Blanc and Pinot Blanc. Pinot Noir is the most widely planted red variety in New Zealand although Cabernet Sauvignon, Merlot (Bordeaux Blends), Syrah are also grown and in even smaller amounts, Tempranillo and Montepulcianos can too be found. Sparkling wines of very high standards are also made in New Zealand.
The key wine regions in New Zealand include Auckland, Canterbury, Central Otago, Gisborne, Hawke's Bay, Marlborough and Nelson.
Hawkes Bay
New Zealand’s second largest wine region (behind Marlborough), Hawkes Bay is on the east coast of the north island, to the south of Gisborne, and is New Zealand’s leading wine and food tourism destination. Many of the finest wines come out of the Hawkes Bay wine region.
A temperate climate with lots of sun is suited to superb Chardonnays in the whites and also later ripening red varieties like Cabernet Sauvignon, Merlot, Cabernet Franc (Bordeaux varietals) and Syrah.
A very special sub region in the Hawkes Bay region is the Gimblett Gravels. This sub region was thought to be not even good enough to graze sheep on, but in 1981 was planted under vine and now represents some of the world’s finest full bodied red wines. The unique terroir of the Gimblett Gravels comes from the old Ngaruroro River which until flowed through what is now known as the Gimblett Gravels, dumping gravel and heavy sands. The earthquake of 1931 changed the course of the river, leaving bare 800 hectares of prime new world terroir. Being 15km inland it doesn’t get the cooling sea breezes, so the region can get much hotter than the rest of Hawkes Bay.
About the brand La Terre Du Milieu
Headed up by Stephane Ogier, esteemed winemaker of Côte Rôtie, a team of French winemakers travelled New Zealand in 2011, to explore the possibilities of creating an award winning “Côtes du Rhône styled wine" in Aotearoa. Inspired by "Middle Earth" & enamoured by Hawke's Bay Syrah, the team met with the countries most prestigious wine-makers & wineries. In only the best vintages following their initial visit, the team collaborated with Lynette Hudson, one of New Zealand's best winemakers, to make "La Terre du Milieu".You May Also Like
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