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Obsidian Newsletter


The Obsidian 2012

Price:
$68.00
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Tasting Notes

download.gifAppearance
Deep red in the glass.

Bouquet
Aromas of plums, cassis, wild berries and classy oak.

Palate
The palate shows great structure and length. The tannins are bountiful, yet polished and the wine’s acid/fruit balance is perfect, giving the wine a sweet core of fruit and a long finish.

Cellaring
Will benefit from careful cellaring for up to 10 years.

Accolades

93 Points

An elegant expression of Bordeaux-style, the bouquet shows complex aromas of dark fruit, smoked meat, truffle, dried herb and cedar characters. The palate is beautifully weighted and rounded, and delivers attractive fruit flavours with stylish savoury notes, backed by layers of fine texture. Tannins are fine and polished, framing the wine beautifully. At its best: now to 2020.

Sam Kim - Wine Orbit

18/20

Dark, deep, ruby-red colour with lighter garnet hues on the rim.  The nose is full and voluminous, and densely packed with complex layered aromas of dark red berry fruits, savoury dark plums, cedar, spicy oak, tobacco, earth and undergrowth secondary notes.  Medium-full bodied, the palate is gently concentrated, building in mouthfeel and flavours of savoury red berry and plum fruit with secondary tobacco, earth and dried herb notes melded with cedary oak.   The fruit is rich and supported by fine, grainy structure and extraction, with integrated acidity.  This has depth and density and carries to a fulsome, solid finish.  This is a fulsome, well-structured, complex-flavoured Bordeaux-styled blend beginning to show savoury secondary interest.  Match with slow-cooked game meat and casseroles over the next 6-8+ years.  A blend of 38.5% Cabernet Sauvignon, 23% Merlot, 19.25% each Cabernet Franc and Malbec, fermented to 13.5% alc., the wine spending 3 weeks on skins and aged 13 months in 37% new French oak. 

Raymond Chan

Production

Variety:

 38% Cabernet Sauvignon, 23% Merlot, 20% Cabernet Franc, 19% Malbec

Region:

Onetangi Valley, Obsidian Vineyard, Waiheke Island, Auckland, NZ

Season:

Vintage 2012:

Growing conditions: Growing season 2012 began with a warm dry spring resulting in good fruit set and crop levels. During mid to late summer we experienced unsettled periods with significant rainfall recorded in both December and mid March. April and early May were fortunately very dry and balmy allowing good physiological ripeness and flavour development across all varieties.

Harvest:

 Hand picked 16th March to 15th April 2012

Vinification:
The smallest batches were fermented in open top fermenters with twice daily plunging. The large batches were handled in traditional Bordeaux style fermenters with twice daily pump- overs. The parcels were pressed straight to oak (40% new French) for malolactic fermentation and remained in oak until June 2013.
Analysis:

Winemaker: Michael Wood
Bottled: June 2013, 120 Dozen 
Alcohol: 14%

 

 

 

 

 

 

 


Cellaring Guide

Some guidance as to the “anticipated maturity” of our wines.
Read more >>


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