Rock Ferry Trig Hill Tempranillo 2018
$47.90 inc. GST
93/100 – Cameron Douglas MS
93/100 – Bob Campbell MW
93/100 – Sam Kim, Wine Orbit
4.5 stars – Michael Cooper
“Aromas remind of red berries and dried flowers, baking spices and aged meats. There’s complexity and charm, a care of varietal aromas and a calm enticing bouquet overall. Lovely mouthfeel and texture on the palate with flavours of dark berries, cherries and fine chalky tannins. There’s an aged meaty, cinnamon spice and dried herb quality layering in complexity, freshness and character. Well made, dry, lengthy and ready. Best drinking from purchase and through 2025+.” – Cameron Douglas MS
“It was a hot vintage in 2018 resulting in a record early start to harvest by many producers. Dense, flavoursome tempranillo with dark cherry and berry and plum together with a suggestion of spice and rhubarb character supported by suede-like tannins. It has cellaring potential. Drink 2021 to 2026.” – Bob Campbell MW
“It’s gorgeously ripe and inviting on the nose with Black Doris plum, sweet cherry, clove and roasted nut aromas, followed by a succulent palate displaying plump mouthfeel and silky texture. Generous, flavoursome and beautifully balanced with a lengthy velvety finish. At its best: now to 2026. Certified organic.” – Sam Kim, Wine Orbit
“Certified organic, the substantial, savoury 2018 vintage was estate-grown at Bendigo, in Central Otago, hand-picked and matured for 17 months in French oak puncheons (30 per cent new). Deeply coloured, with some development showing, it is mouthfilling, sweet-fruited and supple, with concentrated blackcurrant, plum and spice flavours, a hint of herbs, very good complexity and a smooth finish.” – Michael Cooper
Tasting Note: Rich aromas of plums, dark cherries, and Christmas cake mixed with spicey notes of tamarillo, clove, and vanilla. Firm chalky tannins frame the rich fruit character of the wine, giving it great generosity and structure as well as increased aging ability.
Winemaking Notes: The grapes were hand harvested; 75% were destemmed and 25% were left as whole bunch. All were transferred to the oak cuve for indigenous fermentation. The ferment reached 32 degrees and lasted for 10 days. After this the wine was left on skins for a further 21 days for tannin maturation. It was then drained into 500L French puncheons (30% new, 30% 1 year old, and 40% older seasoned oak) where it underwent MLF the following spring and matured in oak for a total of 17 months prior to racking and bottling.
Region: Bendigo, Central Otago, New Zealand