The wine region of Gimblett Gravels is located in the region of Hawke's Bay of North Island of New Zealand. Wineries and vineyards like the Domaine Craggy Range or the Domaine Matariki produce mainly wines red, white and pink. The most planted grape varieties in the region of Gimblett Gravels are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Gimblett Gravels often reveals types of flavors of cream, cigar or blackberry jam and sometimes also flavors of black olive, fig or cheese.
In the mouth of Gimblett Gravels is a powerful with a nice balance between acidity and tannins. We currently count 34 estates and châteaux in the of Gimblett Gravels, producing 157 different wines in conventional, organic and biodynamic agriculture. The wines of Gimblett Gravels go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
wines from the region of Gimblett Gravels go well with generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tongue with pickle sauce, oven-baked lamb stew or aiguillettes of duck with paprika and pan-fried ceps.
On the nose in the region of Gimblett Gravels often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, earthy or blackberry. In the mouth in the region of Gimblett Gravels is a powerful with a nice balance between acidity and tannins.
