TASTING NOTE 2013
The striking magenta colour is unusually deep, reflecting the great vintage. On the nose, beautiful aromas of black and red cherries and raspberries are infused with nutmeg, cinnamon spice and toasty oak.
The palate is rich, ripe and juicy, echoing all the inviting aromas. There is great integration of the fruit and oak with the remarkably fine, even and supple tannins. There has never been a more drinkable and delicious Bullnose on release, and this wine shows every sign of going on to greatness with cellaring. Bullnose ‘13 is beautiful.
Total acidity as tartaric: 5.8g/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
Separate parcels of fully ripened syrah grapes were hand-harvested from Te Mata Estate’s Bullnose Vineyard between 11 April and 15 May 2013.
Vineyard partners Michael Morris and 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 is world-famous for their Coleraine, a Bordeaux blend, which on good days tastes more Bordeaux than Bordeaux itself. But they also know how to do syrah. It keeps very normal 13.5% alcohol and smells of blood, iron, smoke and tandoori spices. Slightly Cornas in style, it’s extremely true to the grape variety. Exemplary Syrah.'Gastro Magazine, Denmark, March 2017 All Reviews