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Puriri Hills Pope 2020

$250.00 inc. GST

Accolades:
98/100 – Bob Campbell MW
98/100 – James Suckling
5 stars (Classic) – Michael Cooper

“Lots of redcurrants with violets and other flowers. Sandalwood. Full-bodied and structured with a depth and density in a muscular and toned way. Great structure. 57% merlot, 20% cabernet franc, 17% carmenere and 6% cabernet franc. May not be released for three or four years. Try after 2027.” – James Suckling

“Deep, inky red with ripe, intense berry and savoury flavours that include cassis, coffee/mocha, liquorice and spicy French oak supported by a structure of sweet, firm tannins. Very impressive wine indeed. It deserves to be allowed to age in bottle for at least 8-10 years.” – Bob Campbell MW

“From a ‘spectacular’ growing season, according to Puriri Hills, the arresting 2020 vintage is a blend of Merlot (57 per cent), Cabernet Franc (20 per cent), Carménère (17 per cent) and Cabernet Sauvignon (6 per cent), matured for nearly two years in French oak casks (80 per cent new). Notably classy, it has bold, dark, purple-flushed colour. A powerful red, it is lush, with highly concentrated blackcurrant, plum and spice flavours, the density and structure to mature well for decades, and a real ‘wow’ factor. Best drinking 2027+ – 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: 14.0%

Variety: Bordeaux blend

Region: Clevedon, Auckland New Zealand

In stock