Maison Noire Home Block Syrah 2020

SKU
MNHB202010 UCNZ
  • Medium-light bodied, aromas of plum and redberry melded with floral, black pepper and subtle spice
  • The finish is long and silky, coated with toasted brioche and frangipane flavours.
  • Optimum drinking time is 2022 to 2030. Optimum serving temperature is room temperature (16-20 °C).
  • 1 or more bottles
    $44.99
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  • Raymond Chan Wi
    4 points
  • Yvonne Lorkin
    4.5 points

Editors notes

Coming from Home Block vineyard, a stunning hand picked, complex Amarone style Syrah from an outstanding vintage. The intermingling smells of coffee roasting, brandy and caramel, blended in with notes of cherries and Black Doris plums. On the palate, the tannins are sharp and crisp, carrying a burst of berries and currants, softened by violets notes. The finish is long and silky, coated with toasted brioche and frangipane flavours.

Details

Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Black Cherry
    • Chocolate
    • Plum
    • Tobacco
    • Vanilla
  • Palate
    • Black Cherry
    • Bold
    • Creamy
    • Dark Chocolate

Food Pairings

  • Pork
  • Red Meat

Critic Scores & reviews

  • Raymond Chan Wine Reviews

    4
    "Moderately deep ruby-red with a faint purple hue, lighter on the rim. This has an appealing, pure fruit expression, with aromas of redberry and plum, floral, vanilla and pepper dusting. Medium-light bodied, aromas of plum and redberry melded with floral, black pepper and subtle spice. Lively, juicy acidity guided by a savoury line. Supple, grainy tannins left a light coating on the palate. This is a juicy, red-fruited Syrah with a bright acid line and soft tannin structure. Match with lamb and pork over the next 3-5 years. Fruit from Home Block on Waimarama Road, a small portion left to dry to the vineyard's wires, fermented with a small portion of whole bunch in a small open vat, sort cold maceration, fermented to 12.6% alc, post ferment maceration for 2 weeks, aged in seasoned oak for 20 months. 85 cases produced."
  • Yvonne Lorkin

    4.5
    "Wow. This is one sexy wine! Deep, glossy and crimson-hued, I love the waft of caramelised spices, coffee, sweet cocoa and buckets of baked fruit on the nose. It’s intensely fragrant and gushes with peppercorns, red currant and smoked cherry flavours on the palate. The tannins are elastic and muscular and accentuate a finish laced with pomegranate, juicy spices, Black Doris plum and fabulous freshness."

Other vintages

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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.

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About the brand Maison Noire

The brand Maison Noire was established in 2014, with a focus of producing wines where New world meets Old world. "Our Philosophy is to create fine hand crafted wines from vineyards that capture the essence of each variety. To make wine allowing the grapes to express their true character, revealing unique flavours and textures, using traditional winemaking techniques and minimal fining. " From the Loire Valley in France, to a boutique vineyard in Waimarama, Hawke's Bay, Maison Noire is “A French taste of New Zealand”.

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