Reunión 109 Junio 3, 2010 New Zealand

Reunión  109    Junio 3,  2010

 notes by Alfonso Sanchez

New Zealand


Tasting Notes: This classically styled wine shows lifted melon, citrus and fresh tropical notes on the nose.  These flavors follow through to the richly structured palate which has a long crisp finish.  Blending fruit from both the Awatere and WairauValley regions of Marlborough benefits the wine with aromatics being enhanced by the WairauValley component and a mineral note being imparted from the AwatereValley component.

It is fresh and intense, but at the same time round, with flavors of peach and ripe citrus fruits, herbs and spices.

Flavors: creamy, crisp, expressive, fruit, gooseberry, grapefruit, pear, refreshing

Pairings: Chicken, Christmas dinner, grilled shrimp, mahi mahi, pasta arrabiata, quesadillas, salmon, shrimp


Tasting Notes:  This wine is a testament to the careful attention in the vineyard and the gentle handling in the winery.  Succulent ripe cherry, spice and gamey notes combine to make a complex and beautifully balanced Pinot Noir.

Lovely varietal nose displaying bright cherry and red berry notes layered with subtle cedar oak.  The palate has a luscious red berry fruit with a savoury edge, supple silky tannins and a lingering finish.

Alcohol Content: 13.5

Vinification:  All the different clones of Pinot Noir were hand picked separately and kept separate until blending.  The grapes were gently destemed into fermentation vessels.  Some batches were cold soaked for 7 – 10 days after which the vessels were inoculated with a specially selectedBurgundy yeast.  Fermentation temperature peaked at 30 degrees and lasted for 7 days before being traditionally pressed through a basket press.  Malo-lactic fermentation was carried out in barriques and tanks and the wine was matured in oak for over 12 months prior to bottling.

Matariki Wines aims for a particular “house style”, a character in all our wines which comes through not just as a result of the Gimblett Gravels terroir, but also thanks to our winemaking philosophy. The watchwords are – elegance, balance and harmony.

Matariki Wines are the outcome of this philosophy, built up from rigorous selection processes and blending trials to present the flavour ripeness of wines typical of the region, in a classically elegant and harmonious style.

Composition:  100%  HawkesBay fruit from the Gimblett Gravels

Barrel Percentage:  Matured in French oak for over 12 months

3.   SCENE 17      PINOT NOIR       2007

Tasting Notes: From a very cool vintage; young vines, extremely low yielding “hand-made” Pinot Noir from Central Otago.  A beautiful nose (strawberries and plum) and when tasted the wine displays an ethereal texture and delicacy, with fine fruit flavors. An elegant wine with the taste of red fruits (cherries) supported by good acidity. The 07 Scene 17 Pinot Noir displays an earthiness and minerality that makes it more “Burgundian” than a typical Central Otago Pinot Noir.  A lovely food wine and ready to drink now; will age nicely for two more years.  Showing beautifully (May 2010) and a wine which improves noticeably after 20-30 minutes in the glass.

Cases Produced: 500                  Alcohol Level: 13.2%

Closure: Screwcap    Producer: Tarras Vineyards, Central Otago,New Zealand

Winemaker: Carol Bunn (considered one of the top 5 makers of Pinot Noir in all of  New Zealand).

About the Name Scene 17: The wine is named in honor of the first Lord of the Rings movie, The Fellowship of the Ring, in which the 17th scene of this first film in the trilogy was shot on the very soils which were later planted to become our main Estate Vineyard.


Matariki - New ZelandTasting Notes:  Deep ruby red with dark purple hues.  Intense dark berry fruits with hints of spice and chocolate combined with some smoky cedar characters.  Ripe rich fruits make this wine round and mouth filling.  Complex flavors have been produced from the different oak treatments and the typical characteristics from each of the varieties.  The finish is long and elegant with lovely fine silky tannins.  Cellaring 4-8 years.

Classic hot vintage, many wines high in alcohol and low acidity. Deepish, dark, ruby red colour with a slight garnet hue. Elegant nose with youthful blackcurranty aromas, some raw, coolish brackish notes, but the Cabernet Sauvignon aromatics are fresh and clean with good ripeness.  Elegant wine, beginning to soften, this has richness and sumptuousness of fruit.  There is freshness from the acidity and the tannins are very fine-grained. A little pepperiness. Good length carried by the acidity. This will improve over the next 5-7 years.

Red Wine from Hawkes Bay,  New Zealand.   Rated 89 Wine Spectator 

Compositiont:  42% Merlot, 23.5% Cabernet Sauvignon, 21% Malbec, 8.5% Cabernet Franc, 5% Syrah

Flavors: acidic, anise, berry, black currant, burly tannins, currant, fresh fruit


Tasting notes.  Rich and sweet, balanced with vibrant acidity, with spicy, floral overtones to the apricot and honey flavors, finishing with a refreshing tautness. Gewrztraminer and Riesling. Drink now through 2010. 3,200 cases imported.” (HS) complex red with fresh berry and spicy oak flavors. A tad raw and grippy on the finish. Nice oak.

A luscious, slightly oily palate, with a seamless blend of concentrated fruit sweetness and crisp, clean acidity. Full, rich flavors of marmalade, dried apricots and honey extend into a finish that is lengthy and sweet, without being cloying

Colour: Bright gold in color, with green highlights and brilliant clarity.

Aroma: An intense, perfumed aroma of citrus blossom, with a hint of honeysuckle and spice.



Sauvignon Blanc:  Sauvignon Blanc 34 As the backbone of the delicious Loire Valley wines like Sancerre and Pouilly Fume, Sauvignon Blanc remains a very popular varietal, but is has not seen expansive new plantings in California like Chardonnay. The reality is that in mostCalifornia viticultural areas, planting Merlot or Cabernet will return more money to the grower. However, there are still some excellent Sauvignon Blanc plots in the golden state, and we’re happy that the great Sauvignon Blanc vineyards inCalifornia continue to produce this fantastic varietal. Sauvignon Blanc is also extremely popular inBordeaux, where it is used alone or with Semillon to produce the fine dry and sweet wines inGraves and Sauternes.

New Zealand H. BayNew Zealands Hawkes Bay.  The second largest wine region,HawkesBay has been producing wines for 100 years.  The climate inHawkesBay varies considerably as do the soils.  This provides the opportunity to grow a range of varietals and in doing so produce a  stunning range of  wines Grape growing began inHawkesBay in 1851 and perhaps only now are the unique qualities of this regions wines achieving worldwide recognition. HawkesBay is fast gaining prominence as a region producing premium wines. The region has a fascinating spread of microclimates and soil types idea for selected grape varieties.  Also enjoying high summer temperatures, low rainfall, low relative humidity and high permeability of soils – all contributing to creating an idea environment for the production of flavor concentrated grapes.

Hawke’s Bay is in the North Island of New Zealand, 300km North ofMarlboroughand 360km South of Auckland.  Located at 39.4°South, the same asMadridin the North.History, consistency, diversity and innovation continue to provide the foundation for Hawke’s Bay’s reputation as a fine wine producing region.With over 80% ofNew Zealand’s plantings of Merlot, Cabernet Sauvignon and Syrah grapes, Hawke’s Bay has a reputation for superior quality red wines.  The warm maritime climate and varying landscape also producesNew Zealand’s richest and most complex Chardonnays.

Terras Vineyard – General Overview of the Vineyard (also known as the Steppes Block which refers to the entire Tarras Estate vineyard).  The Steppes block is a 50 acre vineyard positioned on the highest level of numerous old alluvial steppes, at an elevation of 700 feet (240m) above sea level situated within theUpperCluthaValley.

The block is considered flat but with numerous old river channels making for many hollows and undulations.  The soils comprise free draining alluvial deposits, low in fertility but with pockets of fine sand and silt, high in mineral richness, typical ofCentral Otagosoils.Central Otago’s dry, sunny continental climate with large diurnal (day to night) temperature range combined with warm settled fall days provides an ideal growing environment for Pinot Noir.  The site is exposed to the prevailing NW wind and sheltered by trees from the cooler southerly.  At these lower elevations in the valley floor, frost hazard is high during both spring and fall, with overhead sprinklers employed to combat any threat of frost.

Heat summation during the growing season is low and considered marginal for grape growing adding to the climatic risk of the site.  The paradox facing viticulturists and winemakers is the fact that very distinctive, highly sought after Pinot Noir is produced on the edge of the climate margins, in valleys and hillsides where it is almost too cold to grow. The vineyard was planted in 2004 and is 100% Pinot Noir, clones include Pommard; 5 andDijon; 667, 777, 115 and 113 along with the Abel clone. Vines are typically cropped low to around 1.0 ton per acre to ensure grapes obtain full physiological ripeness, while the climate of the site ensures a long growing season.  Wines are characterized by sweet berry flavors with dry almost herbal, spicy tones with soft, elegant tannins.  Scene 17 Vintage 2007 (The Wine) The first vintage from the Steppes vineyard yielded a small crop, with extensive bunch thinning not to stress the young vines. Considered a cool season even for Central Otagostandards, ripening was long and slow meaning a nervous battle with frosts to ensure the fruit came in the best possible condition. A total of 30 tons of fruit was all hand harvested on May 8th and 9th, 2007.


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