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New Zealand

Hailing from a hillside vineyard, this wine was handpicked and fully destemmed before heading to open-top fermenters. It took 10 days for the fermentation to take effect, and the result is a floral, fragrant and elegant wine which offers aromas of violets, blueberry and blackberry. Having spent a total of four weeks on skins, the fine, chalky tannins coat the palate on the long, drawn-out finish. From the 2018 vintage, Rod McDonald will be rebranded as Te Awanga Estate.

Syrah / Shiraz

Rod McDonald, Quarter Acre Syrah, Hawke's Bay, New Zealand, 2016

Rod-McDonald,-Quarter-Acre-Syrah-2016.jpg

Hailing from a hillside vineyard, this wine was handpicked and fully destemmed before heading to open-top fermenters. It took 10

75cl

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Rebecca Gibb MW

Rod McDonald

Hawke's Bay

Rod McDonald, Quarter Acre Syrah, Hawke's Bay, 2016

Still

Rod McDonald, Quarter Acre Syrah, Hawke's Bay, 2016

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