It's been a long while since we drank a NZ Pinot Noir with this much intensity, quality and complexity at this price. Gorgeous, with ripe cherries and raspberries, a touch of cassis, and savoury notes of wild thyme and spicy wood, all melding in maturity and starting to develop the fantastic 'sous bois' aromas of the forest floor and kiss of tar. It's easy to drink as a glass of wine with cheese, and serious enough to have with a special main course. There's enough flavour to carry it with steak, as well as with white meats.
A relatively new name on the New Zealand wine scene, Cabal Estate only came into fruition in 2016 when owner Ed Clifford took over the reins from his father. Whilst Ed's father had been selling the bulk of the estate fruit to winemakers in Waipara for nearly 20 years, Ed wanted to produce their own estate wine too. Pairing up with legendary Kiwi winemaker Theo Coles, the two focus on producing small batches of true-to-terroir, handmade wines. 2016 was their first vintage with just over 500 bottles made, and we're looking forward to seeing what the future holds!