Matakana EstateMerlot
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Merlot from the Matakana Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Matakana Estate in the region of North Island is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Merlot of Matakana Estate in the region of North Island often reveals types of flavors of non oak.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Matakana Estate matches generally quite well with dishes of beef, lamb or veal such as recipes of beef in white wine, lamb tagine with prunes or escargots à la bordelaise.
Details and technical informations about Matakana Estate's Merlot.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Merlot from Matakana Estate are 2007, 0
Informations about the Matakana Estate
The Matakana Estate is one of of the world's greatest estates. It offers 18 wines for sale in the of Hawke's Bay to come and discover on site or to buy online.
The wine region of Hawke's Bay
Reference for great New Zealand reds, warm maritime climate (2,200 h of sun). Bordeaux blends on Gimblett Gravels: round, fruity Merlot (plum, ripe cherry), firm Cabernet Sauvignon (blackcurrant, cedar), perfumed Cabernet Franc. Signature northern-Rhône-style Syrah: peppery and floral (violet, blackberry, black olive), fine tannins. Structured, mineral Chardonnay.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
