NEW IN - Crossroads from Hawkes Bay NZ
Crossroads wines in for a review.
Having added four exciting new wines from Crossroads we thought we would give you a little run down of what Crossroads producers have in way of historical value:
Crossroads was founded in 1987 with the aim of producing the best possible wine from the iconic Hawkes Bay in New Zealand.
Carefully selected parcels of land were developed for each variety to ensure the best care was given at every step in the process. Every decision today is made to ensure that Crossroads wines are great, not just good, and crafted without ever compromising quality.
Crossroads' signature wine, Talisman, reflects the belief that hard work and good fortune are closely linked and that only wine made with love can be truly great.
- First vineyards planted in Hawke’s Bay, the oldest New Zealand wine region.
- Crossroads starts with the purchase of land for a winery and vineyard.
- First Crossroads wine released.
- First vintage of their flagship wine, Talisman.
- The Gimblett Gravels Winegrowers Association formed.
- Crossroads develop the Kereru Vineyard and source bare land in the new Gimblett Gravels appellation.
- Redevelop the existing Home Block vineyard.
- Developed four high-density vineyards in the Gimblett Gravels appellation –Elms, Southbank, Mere and Bridgeman.
- Continued to develop the remainder of the Home Block vineyard.
- Miles Dinneen comes on board as the Crossroads winemaker.
- First wines from our Gimblett Gravel vineyards released.
- They upgrade the Crossroads winery.
- Crossroads joins the Yealands Wine Group.
Raymond Chan had this to say:
Very dark, near impenetrable black-hued ruby-red colour with youthful purple tints. This has a very full, soft and broad nose with seamless waves and layers of complex aromas of black fruits interwoven with dark herbs, savoury game, earth and nutty oak, unveiling plum and spice elements. The aromas build in density and depth with aeration. Medium-full bodied, the fruit flavours are stylishly restrained but fill the palate with plush and rich, ripe blackberry and plum fruit. Layers of savoury earth, game, dried herbs, spices and nuts provide complexing detail and interest. The fruit is balanced by considerable fine-grained tannin structure, lending mouthfeel, presence and weight. The fruit sweetness and tannin grip is balanced, with soft integrated acidity enhancing the drive to a soft-textured finish of black fruits, earth and nutty oak. This is a rich, but restrained savoury black-fruited red blend with an array of complexing nuances, and plenty of mouthfeel and structure. Serve with lamb shanks and slow-cooked game meat over the next 7-9+ years. An undisclosed blend of the best fruit from the company’s Fernhill, Twyford and Magatahi vineyards, fermented to 13.0% alc., the wine aged 16 months in predominantly new oak barriques.
The 2014 Hawke’s Bay vintage was another excellent year for Hawke’s Bay with great conditions for producing voluptuous, elegant Syrah. We had a lovely warm dry growing season with temperatures above the long-term average. Through the growing season the vineyard was micromanaged with very early crop regulation to one bunch per shoot and leaf removal in the fruit zone. Due to this careful viticulture we were able to achieve very even ripeness.
This is classic Hawke’s Bay Syrah with complex aromas of violets, pepper and dark fruits on the nose. On the palate the ripe fruit is supported by dense, refined and spicy tannins, melding to a long seamless finish.
Great with venison, duck and beef.
A crisp style with lemon, lime, grapefruit and passionfruit notes complemented with smoke and subtle lees characters. The palate is juicy and textural with lingering fresh fruit to finish.
This wine is delicious as an aperitif, with chilled melons, asparagus and lamb, oysters, sole in lemon juice, fish and chips.
A complex chardonnay with citrus blossom, fresh toast and a hint of gun smoke on the nose. The palate is rich and fresh with flavours of nectarine, lemon and toasty oak.
Great with roast chicken with garlic and spring onions, lightly smoked salmon, or surf clams on pasta with squid ink sauce.
Should you wish to try any of these wines you will find these excellent wines below:
- Chris Rogers