Winery Gimblett Road - Cabernet Sauvignon Hawkes Bay

Winery Gimblett RoadCabernet Sauvignon Hawkes Bay

The Cabernet Sauvignon Hawkes Bay of Winery Gimblett Road is a wine from the region of North Island.
This wine generally goes well with
The Cabernet Sauvignon Hawkes Bay of the Winery Gimblett Road is in the top 0 of wines of North Island.

Details and technical informations about Winery Gimblett Road's Cabernet Sauvignon Hawkes Bay.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Couderc 4401

Coloured, simple fruity reds with a light purple robe, soft tannins and an airy palate, showing undemanding aromas of red and black fruits. Productive. Marginal today, surviving in a few French varietal collections, it testifies to the history of post-phylloxera hybridisation. French black hybrid bred by Georges Couderc at the end of the 19th century, in the lineage of phylloxera-resistant crosses.

Informations about the Winery Gimblett Road

The winery offers 6 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in North Island

The Winery Gimblett Road is one of of the world's greatest estates. It offers 6 wines for sale in the of North Island to come and discover on site or to buy online.

Top wine North Island
In the top 15000 of of New Zealand wines
In the top 2000 of of North Island wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of North Island

New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).

The word of the wine: Wooded

A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.

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