Winery MatarikiQuintology
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Quintology of the Winery Matariki is in the top 30 of wines of New Zealand and in the top 5 of wines of Gimblett Gravels.
Taste structure of the Quintology from the Winery Matariki
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quintology of Winery Matariki in the region of North Island is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Quintology of Winery Matariki in the region of North Island often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Quintology
Pairings that work perfectly with Quintology
Original food and wine pairings with Quintology
The Quintology of Winery Matariki matches generally quite well with dishes of beef, pasta or veal such as recipes of stewed beef heart, pasta with scamorza and pancetta cheese or sot- l- leaves.
Details and technical informations about Winery Matariki's Quintology.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Quintology from Winery Matariki are 2010, 1999, 2011, 2009 and 2002.
Informations about the Winery Matariki
The Winery Matariki is one of of the world's greatest estates. It offers 25 wines for sale in the of Gimblett Gravels to come and discover on site or to buy online.
The wine region of Gimblett Gravels
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.
The wine region of North Island
New-zealand/north-island/northland">Northland, as its name suggests, is New Zealand's northernmost wine-producing region, around four hours' drive northwest of the country's largest city, Auckland. Most of the Northland region's wineries are situated on the east coast, particularly around the Bay of Islands and the Karikari Pensinula, with another cluster on the west coast near Kaitaia. The region's red wines are mostly produced from Syrah, Pinotage">Pinotage and the Hybrid variety Chambourcin. Chardonnay leads the way for white wine grape varieties; Pinot Gris, Viognier and Sauvignon Blanc are among the other varieties cultivated here.
News related to this wine
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The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
