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Church Road Reserve Cabernet Merlot

expert reviews about

Church Road Reserve Cabernet Merlot

Expert Reviews

Michael Cooper (2010 Vintage) says
Classy, powerful red from the Gimblett Gravels and Bridge Pa Triangle, French oak-matured for 21 months, and bottled unfined and unfiltered. Deep and youthful in colour, with mouthfilling body, concentrated plum/spice flavours, showing good savoury complexity, and fine-grained tannins. Best drinking 2014+.
March/April 2013
Michael Cooper (2007 Vintage) says
The dark, flavour-drenched 2007 vintage shows just what Hawke's Bay can do in a favourable season with Cabernet Sauvignon-predominant reds. Hand-picked and matured for 21 months in French oak barriques, it is dense and boldly coloured, with concentrated blackcurrant, herb and nut flavours, showing good, savoury complexity, and a firm underlay of tannin.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The Bordeaux-like 2001 vintage from Allied Domecq is a blend of Merlot (54 per cent), Cabernet Sauvignon (30 percent). Cabernet Franc (11 per cent) and Malbec (5 percent), matured in French oak barriques (70 per cent new). Full-coloured, it's a stylish wine, intensely varietal, with rich, spicy, leathery, earthy, nutty flavours showing excellent complexity and depth.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Released after four years' maturation in barrel and bottle, the 1999 is a good but not great vintage of Montana's Hawke's Bay red. Full-bodied and richly flavoured, it's a deliciously well-rounded wine with leathery, nutty characters and strong drink-now appeal. A blend of 84 per cent Merlot, 7 per cent Cabernet Sauvignon, 7 per cent Malbec and 2 per cent Cabernet Franc, the 1999 was matured for 16 months in mainly new French oak barriques. Clearly superior, the 2000 vintage is dark, with beautifully rich blackcurrant, plum and spice flavours and chocolatey, leathery characters. It's an impressively complex wine with the power to age, but you can drink it with pleasure now.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Released after four years' maturation in barrel and bottle, the 1999 is a good but not great vintage of Montana's Hawke's Bay red. Full-bodied and richly flavoured, it's a deliciously well-rounded wine with leathery, nutty characters and strong drink-now appeal. A blend of 84 per cent Merlot, 7 per cent Cabernet Sauvignon, 7 per cent Malbec and 2 per cent Cabernet Franc, the 1999 was matured for 16 months in mainly new French oak barriques. Clearly superior, the 2000 vintage is dark, with beautifully rich blackcurrant, plum and spice flavours and chocolatey, leathery characters. It's an impressively complex wine with the power to age, but you can drink it with pleasure now.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Very complex and highly Bordeaux-like, the 1998 vintage of this Hawke's Bay red is a blend of 75 per cent Merlot, 13 per cent Cabernet Sauvignon and 12 per cent Cabernet Franc, matured for 16 months in mainly new French oak barriques. Deeply coloured, with a fragrant, plummy, spicy bouquet, it is weighty, leathery, earthy and nutty, with excellent ripeness and harmony and a firm tannin backbone.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
This is Montana's premier Hawke's Bay red (except for the rare "Tom"). Made with technical input from the Bordeaux house of Cordier, it's a distinctly Bordeaux-like wine, sturdy and supple, with superb depth of brambly, spicy, cedary flavour and fine-grained tannins. From the start, the Hoy vineyard in the Esk Valley was a key source of grapes, but recently Montana's own vineyards have come to the fore, especially Phoenix Estate, near Clive, and The McDonald Estate, a warm, shingly site at Moteo. The wine is matured for 18 months in French oak barriques (65 to 80 per cent new). Promisingly deep in colour, the 1996 vintage is rich, delicate and smooth, with spicy, plummy, slightly miy and peppery flavours, still quite fresh. A very elegant wine that needs time, it's slightly lighter and softer than the outstanding 1995 but shows surprising depth for the vintage, with a sustained finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1995 Vintage) says
This is Montana's premier Hawke's Bay red (except for the rare "Tom"). Made with technical input from the Bordeaux house of Cordier, it's a distinctly Bordeaux-like wine, sturdy and supple, with superb depth of brambly, spicy, cedary flavour and fine-grained tannins. From the start, the Hoy vineyard in the Esk Valley was a key source of grapes, but recently Montana's own vineyards have come to the fore, especially Phoenix Estate, near Clive, and The McDonald Estate, a warm, shingly site at Moteo. The wine is matured for 18 months in French oak barriques (65 to 80 per cent new). Promisingly deep in colour, the 1996 vintage is rich, delicate and smooth, with spicy, plummy, slightly miy and peppery flavours, still quite fresh. A very elegant wine that needs time, it's slightly lighter and softer than the outstanding 1995 but shows surprising depth for the vintage, with a sustained finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1994 Vintage) says
Buyer's Guide to New Zealand Wines

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