2012 Te Mata Gamay Noir Hawkes Bay New Zealand

SKU #1122402 90 points James Suckling

 Amazing Beaujolais style to this wine with grapy, wet earth character. It's medium-bodied, with fresh acidity and a long finish. So much going on here. One of the only producer in New Zealand of Gamay. It was started in 1995. Cuttings came from Beaujolais. Lovely texture to it. Drink now

K&L Notes

Te Mata's 2012 Gamay Noir is a single vineyard wine from the estate's Woodthorpe Terraces vineyard. Before being aged in seasoned French oak barrels, 2/3 of the wine was fermented using carbonic maceration, and the other 1/3 via tradional fermentation. From the winery: "Estate Vineyards Gamay Noir ’12 is a fabulous bright crimson, with aromas and flavours of fresh roses, black cherries, raspberries, cinnamon and marzipan. The palate is full-flavoured, very ripe and supple, with refreshing, fine tannins and a soft, dry finish."

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Price: $16.99

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By: Ryan Woodhouse |  K&L Staff Member  |  Review Date: 6/5/2013  | Send Email
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Made in a very convincing Beaujolais style with partial carbonic maceration fermentation, this is such a fun and delicious wine. Spicy, crunchy red berries with silky, supple tannin and just a whiff of cracked black pepper to distinguish it as a Hawke’s Bay wine. Perfect for summer BBQ with chicken and fish. Once you try one this will be a new favorite I’m sure!
Top Value!

By: Joe Manekin |  K&L Staff Member  |  Review Date: 5/30/2013  | Send Email
Gamay from Hawkes Bay? Absolutely. Compare this with good quality cru Beaujolais around the same price and I think it will quickly earn your respect. This wine has a similarly crunchy red fruited aspect, with wonderful minerality as well. Highly recommended.

By: Jim Chanteloup |  K&L Staff Member  |  Review Date: 4/24/2013  | Send Email
New Zealand has become well known for world class Pinot Noir, so why not the other red grape of Burgundy, Gamay. This wine is made in the traditional style with 66% of the grapes starting fermentation with the technique of carbonic maceration to emphasize fruit and floral character. The bouquet shows dark plum, cranberry, earth, a floral lift and a hint of white pepper spice.On the palate the wine is fresh and vibrant with supple tannins and good length.

By: Gary Westby |  K&L Staff Member  |  Review Date: 4/23/2013  | Send Email
What a surprise! Gamay is a notoriously reluctant traveler, and usually fails outside of Beaujolais, but the Te Mata is the exception that proves the rule. This gamay has an almost agave like nose of earth, spice and iron and a delicious light bodied, tangy palate impression. On the finish this feather weight wine comes on strong- there is more to this then just simple summer red! Try it out- it won't disappoint you.

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Additional Information:

Varietal:

Gamay

- Ah, poor, oft-maligned Gamay. Once widely planted in Burgundy, today the grape is largely confined to Beaujolais. The varietal, officially called Gamay Noir ŕ Jus Blanc is vigorous, early-ripening and can grow in cooler climates. The grapes naturally high acidity, low tannins and low potential alcohol lends itself to exuberant, fruity wines, ranging from the early-release Beaujolais Nouveau, to the more serious Cru Beaujolais from villages like Brouilly, Moulin-ŕ-Vent and St-Amour that are steadily gaining in popularity (and can age remarkably well). Outside of Beaujolais, Gamay is also grown in small amounts around the Loire where it is called Anjou Gamay and Gamay de Touraine. It is also grown in Burgundy's Côte Chalonnaise where it is blended with Pinot Noir, as it is in Switzerland.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.