A deep, impressive magenta, Bullnose ’15 lifts sumptuous berry-fruit across dark star anise, violets and allspice. Classic Bullnose aromas jump from the glass. Ripe, velvet tannins run the length of a palate that flashes with raspberry, espresso and cherry. Fresh, elegant, precise and gorgeously drinkable.
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 2016.
Separate parcels of fully ripened syrah grapes were hand-harvested from Te Mata Estate’s Vineyards between the 7th and 11th of April 2015.
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.
'If there was Kiwi wine aristocracy, Te Mata would be it. Nestled in the foothills of the Te Mata heritage zone, they make some of the best wines in the country. Independent, family-owned, exclusively Hawke's Bay, and committed to making premium wine on site.'Cuisine Wine, 2017 All Reviews