Puriri Hills Pope 2015

$215.00 inc. GST

96/100 – Bob Campbell MW
95/100 – James Suckling
5 stars (Classic) – Michael Cooper

“Aromas of violets, blackberries, cedar, sandalwood, and iron shavings. Full-bodied yet the palate is very tight and compacted. Fantastic tannin structure and a tight, fresh finish. Tannic at the end yet polished texture. 60% merlot, 16% cabernet franc, 11% cabernet sauvignon, 9% carmenere and 4% malbec. This will continue to age beautifully. Drink or hold.” – James Suckling

“Made from merlot 60%, cabernet franc 16%, cabernet sauvignon 11%, carménère 9% and malbec 4%. Flagship label in a slightly more concentrated and more structured style thanks in part to the higher percentage of cabernet sauvignon and the addition of carménère. It needs a little time to mellow and develop greater complexity.” – Bob Campbell MW

“Named after Ivan Pope, who planted and tended the vines at this Clevedon, South Auckland vineyard. The 2015 vintage is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Carménère and Malbec, matured for two years in French oak casks (80 per cent new). Deeply coloured, it is a powerful but elegant red, still very youthful, with highly concentrated, almost lush, ripe blackcurrant, plum and spice flavours. Likely to be long-lived, it should be at its best 2024+.” – Michael Cooper

Tasting Note: 60% Merlot, 16% Cabernet Franc, 11% Cabernet Sauvignon, 9% Carmenère, 4% Malbec. 2015 was an ideal vintage with generous fruit and excellent conditions. Puriri Hills’ top wine emulates the supreme opulence and elegance of a Grand Cru right-bank Bordeaux, Pomerol specifically. This is reflected in the seductive, perfumed nose, which unfurls layers of complexity over time in the glass, with red fruits, florals, fig, truffle and spice box. The texture on the palate is show-stopping, magnificently pulling off a distinctive balance of apparent weightlessness with persistence. Hugely long-lived.

Winemaking Notes: In the winery, bunches were 100% destemmed and 80% crushed into oak cuves or stainless steel open-top fermenters. Ferments were cold soaked for 4-5 days to allow wild yeast development, then inoculated with oenological yeasts. Total time on skins ranged from 3-4 weeks depending on the varietal and the character desired. Free run wines were put to barrel and marc was lightly basket pressed. All wine was barrel- aged in French oak, about 30% new, for ca. 22 months before final blending. It was not sterile-filtered. It was bottled under cork on the estate and aged in bottle for three years before release.

Alcohol Volume: 13.0%

Variety: Bordeaux blend

Region: Clevedon, Auckland New Zealand

Out of stock