FIVE STARS 93/100 Candice Chow, Raymond Chan Wine Reviews "elegant and powerful"
4.5 STARS 92/100 | Sam Kim, Wine Orbit "brightly fruited and elegantly lifted"
4.5 STARS | Yvonne Lorkin "classic cabernet"
Run by husband and wife team, Guillaume and Esther, Maison Noire is a truly boutique Hawke's Bay producer. Hailing from the Loire Valley and studying in Bordeaux, winemaker Guillaume draws upon his extensive experience to create wines that express 'a French taste of New Zealand'.
This cabernet sauvignon dominant blend is vinted from Gimblett Gravels, with the remaining cabernet franc sourced from Maison Noire's Waimarama home block vineyard. With classic notes of cigar box and cedar and finely structured tannins, this elegantly powerful blend will pair perfectly with red meats. Try matched with slow-cooked venison stew or ribeye steak. A real treat.
Sam Kim, Wine Orbit writes "Brightly fruited and elegantly lifted, the bouquet shows dark plum, mulberry, bouquet garni, mixed spice and toasted nut aromas, leading to a succulent palate that's medium-full and flavoursome. Well structured by fine-grained tannins, finishing lingering and pleasingly dry."
Candice Chow, Raymond Chan Wine reviews writes "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."
Yvonne Lorkin writes "The nose of this wine absolutely roars with bay leaf and bouquet garni characters, a dusting of dark cocoa, gentle, plush plums and boysenberries ahoy! Classic cabernet characters of cigar box and cedar merge with blackcurrant, dark cherry, hints of black olive and briny goodness and a balsamic glaze. Peppercorn and seasoned leather tie it all together with elastic tannins and a suede-like finish."
The winery writes "Think of this traditional and varietal Left Bank blend style when planning your next venison and beef dishes. It is made of 70% Cabernet Sauvignon and 30% Cabernet Franc from a dry and sunny vintage, and spent 16 months in barrels developing its 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."
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