Redmetal Vineyards


Spring is still trying valiantly to assert itself, but the result seems to be just more water falling out of the sky. We're happy with that at the moment, as it tops up the groundwater and by the law of averages, means that we'll get less falling out of the sky at the pointy end of the growing season. That's my theory anyway.

 

The 2015 Merlot/Franc is flying out the door at the moment. Dark, soft and succulent, it's a hard one to beat at the price. We have also just released - in fact just bottled - the 2016 Albarino. A little richer and fatter than the 2015, this is a brilliant seafood wine as well as doing a pretty decent job as an aperitif and general thirst quencher. Also hot off the bottling line is our 2016 Rose made from Cabernet Franc. First one we've done for a couple of years and with the latest trendy pale colour along with time on yeast lees to give it a soft and creamy finish, this is a hard drink to put down. Perhaps we should have done it in magnums because the 750 mL bottles just don't seem to last very long...

 

If it's a complex, sweet-fruited and silky tannin red that you're looking for, the 2014 Basket Press Syrah ticks all the boxes. Recently given 5 stars by New Zealand wine writer Sam Kim, this super sexy red is drinking beautifully now but still has the legs to go another 8-10 years if your self control is in the OCD spectrum. We have also just sold out of the Basket Press Merlot/Cabernet Franc 2013 - but don't panic, the 2014 is labelled up and ready to go. From a warmer vintage, it has great structure and weight with the trademark drinkability of our Merlot based reds. If you are still pining for the 2013 I would suggest booking for dinner at Phil's Kitchen in Kingsland, Auckland where they have a small stash. Great food too, at an intimate restaurant with more hats than a milliner's dummy.

 

Thanks to all of those who came and tried our wines at the Hawkes Bay Wine Celebration events in Wellington and Auckland. Hope you enjoyed the wines, if not the weather... Special pricing from those events will be in place on the website until the end of this weekend, then we revert to reality. Get it while it's hot.

 

"Funny how one day you're the greatest thing since sliced bread, and the next you're toast"- from the side of a bread delivery van






























































































































































































































































 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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