Deep magenta with an onyx-dark core, Bullnose ’18 has an immediate rich aroma of cinnamon, lavender, ultra-ripe raspberry and black cherry. Lush with plum and boysenberry, the palate has immense depth and is interwoven with black liquorice, spice and velvety chocolate tannins. A deep delight, replete in detail, the 2018 has a classically beautiful Bullnose purity with power, a sumptuous dark heart, and a long, structured, elegant finish.
Total acidity as tartaric: 5.9g/l
Residual sugar: Dry
The individual lots were each destemmed and given a traditional warm-plunged fermentation. The resulting wines underwent extended maceration on skins before pressing and then a secondary malolactic fermentation. The separate wines were then run to a mixture of new and seasoned French oak barriques for 15 months’ maturation. During this time, they were regularly topped and racked, before egg-white fining, blending and then bottling in September 2019.
Separate parcels of fully ripened syrah grapes were hand-harvested from Te Mata Estate’s Bullnose, Hotspur and Isoceles Vineyards between the 29th and 17th of April 2018
Two Te Mata Winery vineyard partners, the late Michael Morris and winemaker Peter Cowley, named Bullnose after an early Morris Cowley car, nicknamed Bullnose due to its distinctive radiator. The bull emblem that appears on the label is drawn from the car’s radiator crest.
Te Mata Estate - 'Te Mata justly lays claim to being the oldest commercial winery in New Zealand. They also produce two of the nation’s iconic wines, the Coleraine, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc that exhibits the best characteristics of a stylish Bordeaux with ample New World power and exuberance, and the rich and elegant Elston Chardonnay. The intense and structured Te Mata Bullnose Syrah is a personal favourite, as is their light and refreshing Gamay Noir. 'Shine, John H. Isacs, Shanghai, September 2020 All Reviews