Cel­e­brat­ing a 120 year mile­stone

The re­lease of three iconic wines hon­ours a revered Hawke’s Bay wine­mak­ing pi­o­neer and co­in­cides with the 120th an­niver­sary of Church Road Win­ery.

Metro Magazine NZ - - Church Road Promotion -

Church Road Win­ery in Hawke’s Bay is cel­e­brat­ing it 120th an­niver­sary with the re­lease of three metic­u­lously crafted TOM wines from the ex­cep­tional 2014 vin­tage.

Tra­di­tional Hawke’s Bay va­ri­etals chardon­nay, caber­net sauvi­gnon and mer­lot are once again joined by syrah, the re­gion’s ris­ing star, which is gain­ing global ac­claim.

“Church Road TOM is made only in the best vin­tages, and we were not ex­pect­ing to have back-to-back out­stand­ing vin­tages fol­low­ing the highly re­garded 2013 sea­son,” says chief wine­maker Chris Scott.

“But the 2014 sea­son had ex­cel­lent amounts of rain­fall over sum­mer and a long, dry au­tumn, which al­lowed ex­cep­tional flavours and ripeness to de­velop. The wines are show­ing much greater gen­eros­ity and plush­ness com­pared with the more fo­cused wines from the pre­vi­ous vin­tage.”

Named in hon­our of Hawke’s Bay wine­mak­ing leg­end

Tom McDon­ald (1907-1987), TOM wines are crafted to age grace­fully for many years.

“In craft­ing the Church

Road TOM range, we draw on cen­turies-old wine­mak­ing tech­niques to trans­form our Hawke’s Bay fruit into award­win­ning wines,” says Scott.

Com­plex and pow­er­ful, Church Road TOM Chardon­nay 2014 is built around a core of op­u­lent or­chard fruit. Wo­ven through this are notes of roasted hazel­nut and toasted brioche along with a wisp of wood smoke and struck flint. Tex­tu­rally, the wine leads with a se­duc­tive fruit rich­ness and fin­ishes with finely bal­anced acid­ity and a slate-like min­eral feel. The over­all im­pres­sion is one of power, lin­ear­ity and great depth.

The Church Road TOM Mer­lot Caber­net Sauvi­gnon 2014 is a full-bod­ied blend, built to age with the sup­ple rich­ness of mer­lot and the se­ri­ous struc­ture of caber­net sauvi­gnon. It com­bines rich, ripe, dark fruit with beguil­ing, lifted aro­mat­ics of vi­o­let, san­dal­wood and cedar, while sub­tle notes of ca­cao, vanilla and dried cur­rant bring an el­e­ment of lux­u­ri­ous­ness.

The sec­ond vin­tage of Church Road TOM Syrah 2014 ex­hibits lay­ers of dark berry and cherry fruit sup­ported by lifted vi­o­let per­fume, warm ex­otic spice and notes of dusty ca­cao, vanilla, smoky char­cu­terie and a sub­tle un­der­ly­ing earth­i­ness. On the palate, the wine man­ages both plush­ness and ele­gance with a silky tex­ture sup­ported by fine, pow­dery tan­nins that draw the wine out, lend­ing great length to the fin­ish.

“It is fit­ting the wines that epit­o­mise our wine­mak­ing skill are be­ing re­leased at the same time that we cel­e­brate our history as one of the old­est winer­ies in New Zealand,” says Scott.

Each bot­tle of Church Road TOM is in­di­vid­u­ally num­bered and hand fin­ished, with its own pre­sen­ta­tion gift box. Lim­ited vol­umes of the wines are avail­able from fine-wine re­tail­ers and our cel­lar door at an RRP of $150 for the chardon­nay and $200 for the red va­ri­etals, and from se­lected on-premise out­lets.

FAR LEFT— Tom McDon­ald with his draught horse Prince at the win­ery in 1939.

BE­LOW— The trio of newly re­leased Church Road TOM 2014 wine: Syrah, Mer­lot Caber­net Sauvi­gnon and Chardon­nay.

LEFT— Chris Scott, Church Road’s chief wine­maker.

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