Awards & Reviews

Hawke's Bay wine, with strong berryfruit and plum aromas and flavours. The tannins are strong here, and there may be a risk the fruit will fade before the tannins do. I'd suggest it should be drunk now.

The Daily Post (6 Sept 2005)

This shows spicy cinnamon-tinged, highly aromatic florals outlined in creamy oak. After a rounded entry, savoury fruit characters show some nuttiness, with an undercurrant of smokiness. Then the tannins kick in with a vengeance. Clearly this ain't no wine for babies. On the other hand, were it a genuine Bordeaux, no one would notice this grippy behaviour. Give it a good five years to mellow out.

Paul White - The Dominion Post (April 2003)

... an impressively complex and powerful Claret-like blend from a difficult vintage in the Bay. Many 99's are a tad lean and hollow but with no Tom in 1999 this is THE 1999 Montana Hawke's Bay red - and it tastes like it.

Charles Gill - Daily News (1 April 2003)

Has, in the past had winemaking input from France, so it is no surprise that there are some Bordeaux-like characters to the wine. The nose is currently quite tight and the wine itself is firm but supple with ample fine-grained tannins. Lots of cassis and bramble flavour and a long, spicy finish.

Hugh Wood - Hamilton Press (19 March 2003)

Released with a bit more bottle age than most, but there's still a lot of development ahead. Firm fruit, a touch of fresh acid and a tannic spine give it good cellaring potential, and I don't think it has reached its peak yet. There are blackcurrant, plum and spicy oak aromas and flavours, good texture and concentration, and a long finish.

Graeme Barrow - The Northern Advocate (15 Feb 2003)

Lovely fruit depth emerging from some oak leading right now, a clean pencil-shavings character with a nice texture. No 'Tom' this vintage so this is the big one, concentrated, nicely oaked with tight fruit to keep on expanding.

Peter Saunders - Food & Beverage Marketplace (Feb 2003)

****V+ ... from another historic winery, in Hawke's Bay, now part of the huge Montana stable. There is an interesting museum of the history of wine, and an atmospheric cellar recently constructed from recycled materials, named after Tom McDonald who some regard as one of the leaders of the modern movement towards fine Cabernets and Merlots. This wine is spicy, with layers of flavour, the fruit integrated and a more savoury, gripping finish than some of the others. It is good with food.

Charmian Smith - Wine of the Week, Otago Daily Times (Feb 2003)