De La Terre Tannat-Wineseeker
$41.60

De La Terre Reserve Tannat

Artisan producer and wine from the Hawkes Bay. 

Tannat originates from the Madiran region in the south west of France and very few vineyards in New Zealand have taken the plunge.   De La Terre produces small quantities of very high quality wines.

Region
  • New Zealand
  • New Zealand - Hawkes Bay
Style
  • Red Wine
Varietal
  • Other Red

Shipping Options / Costs

Free shipping for orders over $150, otherwise

Shipping Option Per Box  Cost
Pick up in store All Free
Ship to: Local Wellington Region (*) Up to 12 bottles $2.50
Ship to: Rest of New Zealand Up to 12 bottles $6.00
Ship to: Rural Deliveries Up to 12 bottles Add + $4.50
Ship to: Waiheke Island Up to 12 bottles Add + $12.00
(*) Local Wellington includes Wellington City, Hutt City and Porirua City. 

The Vintage:  Following on from the warm, dry conditions of 2013 and 2014, 2015 was another fantastic Hawkes Bay vintage. Almost unheard of to have 3 stunning vintages in a row!

The Grapes: The Tannat vineyard is a small picturesque vineyard adjacent to the Tukituki River in the Te Mata Special Character Zone.

This variety originates in the Madiran region in south west France and is the variety directly associated with the so-called ‘French Paradox’. The incidence of heart-related disease is very low in this area despite the diet, with research pointing to the high level of tannins in the local red wine (Tannat) as providing a number of benefits that support this.

The Winemaking: Winemaking for this wine is all about managing the acid and tannins but at the same time, delivering fruit vibrancy in the attack. This means carefully controlling the level of tannin extraction – fermentation temperature, time on skins, aeration and the physical handling of skins are critical.

The grapes were handpicked, crushed to an open top fermenter and inoculated with a special red wine yeast. We co-inoculated with malo-lactic bacteria after 2 days of fermentation. The cap was hand-plunged 3 times per day, with regular aerated pump-overs during the vigorous period of fermentation. A major shift in how I make this wine is in the time on skins, a change driven by the fact that I believe it is difficult to get the seed tannins of Tannat fully ripe – almost regardless of how hot/dry the vintage may be. Unlike skin tannins (which tend to have riper tannins and extract more easily and earlier in the fermentation) seeds require more time in full alcohol to release their tannins. I believe we get better colour, better tannin quality and more vibrant fruit with medium length macerations. I now apply the same thinking to our Montepulciano.

Once the wine was pressed off skins, it was filled to French barriques (~17% new oak). The wine was racked with air approximately every 3 months and held in barrels for 15 months.  As with the 2014 Tannat, this wine was bottled unfined and unfiltered. The wine was simply racked several times to ensure it was very clean before going to bottle. Estate bottled and hand-labelled with every bottle individually hand-numbered.

Tasting Notes: Colour: – rich and vibrant hue of real intensity
Nose: – a totally unique fruit profile with blackberry/blueberry notes and an underlying earthiness with hints of fountain-pen ink and a seam of French oak. At present, the wine displays a youthful vibrancy. Our experience is that with bottle age, the primary fruit gives way to earthiness and increased complexity.
Palate: – a burst of black cherry fruit in the attack with a fresh and lively mid-palate. A tighter and more linear structure than the 2014. Firm, robust tannins with a seam of light acidity that expresses itself as a mild ‘saltiness’.
A succulent and vibrant fruit finish. This huge wine will work well with a wide range of red meat dishes.

Cellaring: We expect this wine to last a very long time (10+ years).

Winemaker Notes

The Vintage:  Following on from the warm, dry conditions of 2013 and 2014, 2015 was another fantastic Hawkes Bay vintage. Almost unheard of to have 3 stunning vintages in a row!

The Grapes: The Tannat vineyard is a small picturesque vineyard adjacent to the Tukituki River in the Te Mata Special Character Zone.

This variety originates in the Madiran region in south west France and is the variety directly associated with the so-called ‘French Paradox’. The incidence of heart-related disease is very low in this area despite the diet, with research pointing to the high level of tannins in the local red wine (Tannat) as providing a number of benefits that support this.

The Winemaking: Winemaking for this wine is all about managing the acid and tannins but at the same time, delivering fruit vibrancy in the attack. This means carefully controlling the level of tannin extraction – fermentation temperature, time on skins, aeration and the physical handling of skins are critical.

The grapes were handpicked, crushed to an open top fermenter and inoculated with a special red wine yeast. We co-inoculated with malo-lactic bacteria after 2 days of fermentation. The cap was hand-plunged 3 times per day, with regular aerated pump-overs during the vigorous period of fermentation. A major shift in how I make this wine is in the time on skins, a change driven by the fact that I believe it is difficult to get the seed tannins of Tannat fully ripe – almost regardless of how hot/dry the vintage may be. Unlike skin tannins (which tend to have riper tannins and extract more easily and earlier in the fermentation) seeds require more time in full alcohol to release their tannins. I believe we get better colour, better tannin quality and more vibrant fruit with medium length macerations. I now apply the same thinking to our Montepulciano.

Once the wine was pressed off skins, it was filled to French barriques (~17% new oak). The wine was racked with air approximately every 3 months and held in barrels for 15 months.  As with the 2014 Tannat, this wine was bottled unfined and unfiltered. The wine was simply racked several times to ensure it was very clean before going to bottle. Estate bottled and hand-labelled with every bottle individually hand-numbered.

Tasting Notes: Colour: – rich and vibrant hue of real intensity
Nose: – a totally unique fruit profile with blackberry/blueberry notes and an underlying earthiness with hints of fountain-pen ink and a seam of French oak. At present, the wine displays a youthful vibrancy. Our experience is that with bottle age, the primary fruit gives way to earthiness and increased complexity.
Palate: – a burst of black cherry fruit in the attack with a fresh and lively mid-palate. A tighter and more linear structure than the 2014. Firm, robust tannins with a seam of light acidity that expresses itself as a mild ‘saltiness’.
A succulent and vibrant fruit finish. This huge wine will work well with a wide range of red meat dishes.

Cellaring: We expect this wine to last a very long time (10+ years).