Maison Noire Cabernet Sauvignon Cabernet Franc 2021

SKU
MNCF202110 UCNZ
  • 70% Cabernet Sauvignon from Gimblett Road and 30% Cab Franc from Waimarama Home Block
  • Offers a mid-palate of spices, fresh coffee beans and dark chocolate, it finishes with raisins, cinnamon, toasted cedar and vanilla notes.
  • Silky tannic structure. Bursting with blackcurrant and blackberries
  • 1 or more bottles
    $34.99
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  • Raymond Chan Wi
    5 points

Editors notes

This cabernet is made of 70% Cabernet Sauvignon and 30% Cabernet Franc offering deep ruby colour and a powerful yet integrated, silky tannic structure. Bursting with blackcurrant and blackberries, a mid-palate of spices, fresh coffee beans and dark chocolate, it finishes with raisins, cinnamon, toasted cedar and vanilla notes.

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 Fruits
    • Cedar
    • Chocolate
    • Vanilla
  • Palate
    • Blackberry
    • Blackcurrant
    • Dark Chocolate
    • Spice

Food Pairings

  • Fish
  • Pork
  • Spicy

Critic Scores & reviews

  • Raymond Chan Wine Reviews

    5
    "Deep ruby-red, slightly lighter on the rim. The nose is gentle, penetrating sweet fruit of redberry, cassis and plum entwined with vanilla, cedar and perfume. Medium-full bodied, aromas of redberry, cassis and young plum form a tight core, unfolding spice, clove, vanilla, cedar and rich minerals. Tightly weaved fine-grained tannins structured the fruit and left a dry finish. Excellent acidity supports a lengthy finish. This elegant and powerful Cabernet blend with bright fruit and a firm tannin structure. Match with ribeye steak and lamb over the next 5+ years. 70% Cab Sauv from Gimblett Road and 30% Cab Franc from Waimarama Home Block, handpicked, destemmed, fermented in open vat to 13.% alc, pressed to French oak barrels and a puncheon, 1/3 new oak overall, aged for 16 months. Unfined. 90 cases produced."

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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.

Gimblett Gravels

Gimblett Gravels is one of the only wine-growing zones in the New World defined solely by soil type. This was made possible when the Ngaruroro River changed its course in 1867 as a result of a major flood. Where the river previously flowed through the Omahu channel, vines are now planted in low-fertility stony/gravelly soils (with various pockets of sandstone, silt and clay) that benefit from extremely good drainage.

The region combines the French concept of terroir with modern day thinking to define, protect and market wine. In what is believed to be a first for winegrowers in the New World - wine growing countries outside Europe - Gimblett Gravels is basing the ultimate designation of their district according to a tightly specified soil type.

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Pairs Well With

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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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