Te Awanga, with its sea views and breezes, coastal loams and salty air, is the main line for us. The vineyards, the people, the winemaking, the tinkering, the thinking, the planning and dreaming – these moving parts all eventually arrive at the one point – Te Awanga. It’s where it all comes together.
Rod McDonald spent nine years as winemaker at Vidal Estate in Hawke’s Bay and was awarded New Zealand Winemaker of the Year in 2006. He left later that year with a few ideas about what Hawke’s Bay wines could be like, where the great wines would come from, and started Rod McDonald Wines to prove it.
Fruit for this wine came from a vineyard situated inland west of Hastings on an old riverbed. Naturally higher than normal acidity was characteristic of Syrah grapes this year producing a real definition in aromatics.
Post ferment it was rested for up to two weeks on skins to advance and condense the tannin structure making the wine more approachable and supple. The wine was pressed and run to tank and new and used French oak barriques, where it was matured for 12 months.
Classic white pepper, thyme and violet aromas lead into a palate that is elegant and pure. Plum and blueberry flavours give way to an attractive savoury character. The tannins are fine and supple in this attractive wine.
Give it a blast with sausage meatball and butternut squash traybake, spicy lentil burgers, haggis or roasted duck breast with plum sauce & sesame noodles