Blends made from Cabernet Sauvignon and Merlot from the North Island around Hawke’s Bay really shine. My favorites come from Gimblett Gravels, a district planted on fine sand and stony gravel along the Ngaruroro River. This place is especially suited for these grapes because the soils and higher temperature allow for the grapes to get perfectly ripe. Look for Craggy Range’s Te Kahu or Trinity Hill’s The Gimblett: these blends are like gymnasts that move effortlessly along the uneven bars with fantastic displays of strength. They are elegant and fresh with rich, textured tannins. If you love Cabernet-Merlot blends from Washington State or South America, you will be doubly won over by the aromas of black cherry, cedar, and clove.
Syrah is just edging into the New Zealand wine game but it is definitely a grape to watch. Like Merlot and Cabernet, it mostly sticks to the warmer climates of the North Island where it can ripen best. Syrahs from New Zealand offer savory black pepper flavors complementing juicy plum and violet. While they don’t have the wild, gamey side of Northern Rhone Syrah, these structured wines don’t quite fit with the sun-kissed style of Australian Shiraz either. Try them out for yourself, starting with wines from Mission Estate Winery—a producer whose history dates back to 1851.
