"A stylish red blend of two noble varieties, the impressively fragrant bouquet shows blackcurrant, blueberry compote, roasted beetroot, cedar and floral characters. The palate is concentrated and pristine, and delivers excellent vibrancy as well as silky texture, wonderfully framed by supple tannins. The wine is elegant and refined, and promises to evolve beautifully. At its best: 2018 to 2024" Sam Kim, Wine Orbit, Jul 2017

"Moderately pale pinot noir with pronounced floral and fresh herb flavours, together with red cherry and spicy oak. An appealing, supple and accessible red with a backbone of fine, sappy tannins" Bob Campbell, Master of Wine, Real Review, Nov 2018

"Even dark ruby-red colour with slight purple hues, a little lighter on the rim. The nose is softly full with well-packed and deep aromas of ripe blackberries and spices, with notes of black pepper and violet florals, revealing some cassis notes with aeration. The Syrah aromatics prevail. Medium-bodied, the palate has rich flavours of blackberries and dark raspberries, spices, and an underlying layer of ripe black berried fruits, and a little curranty note. The fruit is soft in presentation, but bright, and the flavours are harmoniously interwoven, the palate enlivened by fresh acidity. The tannins are supple and provide a balanced grip and line, and the wine carries with good energy to a smooth flowing finish. This is a harmonious blend of Cabernet Sauvignon and Syrah, with the Syrah black fruits and spices prevailing, but the wine carries a deep black berried Cabernet heart, and flows smoothly with freshness and balance. Match with barbecued and roasted red meats over the next 6+ years. A nod to the classic Australian Cabernet/Shiraz blend. A blend of 62% Cabernet Sauvignon from the company’s Maraekakaho terraces, and 38% Syrah from the Red Metal district, the fruit hand-picked and fermented to 13.0% alc., the wine on skins 35 days and aged 12 months in 15-20% new French oak barriques" Raymond Chan, Jul 2017

Cassis, violet and blackberries on the nose, with a palate layered with leather, cigar box and hints of liquorice. The tannins are chalky and the wine is balanced by a bright acidity giving it drive and length. It owes its refinement and complexity to the seamless combination of two classic varieties.

With the muscle of Cabernet Sauvignon and the sweet florals of Syrah, The Banger is a nod to the classic Aussie Cabernet Shiraz, which is based on the ancient…and slightly dodgy…French practice of sneaking wine across regional borders to improve wine quality in lesser years.

The Cabernet Sauvignon came from our vineyard on the terraces at Mararekakaho and the Syrah a little further down river from the red metal vineyards just west of Hastings. Yields need to be kept low and canopies well-tended with these late ripening varieties. The 2016 harvest was no picnic, with lots of work to catch these grapes in perfect condition…but this ain’t our first rodeo.

All hand harvested, we kept most of the berries whole with very little crushing into open top fermenters for gentle extraction of flavour and tannin. All the ferments were a long time on skin, up to 35 days, which has helped create the complexity, suppleness and juiciness on the palate. Twelve months in French oak barriques has developed some of the more savoury and complex flavours.