This is a serious Bordeaux blend for the price, coming from the classic Gimblett Gravels area on New Zealand's north island. Medium-bodied, but well-structured with a net of finely-grained, crunchy tannins, it's a perfect wine for a plate of moderately aged cheeses and cured meats, a peppery New York Strip steak, and hearty legume soups. Pour early to give it time in the glass.
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