Tahi

Tahi is the Moari word for “One”. This wine is my baby. Each year I look at the individual vineyards and select those which I think will make the best wines. I then choose new barrels to suit those wines and age the wines, unblended, for 9 months at which point I start to taste them. After numerous blending trials and second opinions, I make the final assemblage. The aim is to make the best wine from each vintage. Proportions of grape varieties and type and time in barrel may change but the philosophy is always the same. To create a wine of great complexity, structure and balance that will improve with age for 10 years or so.

The grape varieties are Syrah, Grenache, Mourvedre and Carignan.

Food Matches

Tahi is a wine for special occasions. One of my favourites is Vetou’s Magret de Canard in red wine and chocolate sauce. Rick Stein’s steak recipes from his “French Odyssey” are great. It’s also a lovely wine to sip with cheeses after the meal.

Production

  • Vineyard : Sustainably farmed clay/marl with high stone content.
  • Vines ranging from 15 to 55 years in age. Yield 24 hl/ha
  • Hand-picked and sorted. Transported in small caissettes.
  • No acidification or chaptelisation
  • Fermented with wild yeasts in concrete vats at 27 °C for 3 weeks.
  • Aged in a combination of new (40%) and used French barrels for 12 months.
  • Unfined but filtered at bottling in the following winter.
  • Bottled in Ecova environmentally-friendly, lightweight bottles and sealed with high quality natural corks that attempt to reduce cork-taint risk to a minimum. 
  • 3000 bottles made

Reviews

A papal purple! Lots of liquorice and as beautifully, finely cut as a Saville Row suit. Dense, velvety mulberry ripeness. The tannins are still very youthful and chewy, but supple and promising to hold this all together with effortless elegance. Real ripeness and curve. Jancis Robinson 17.5+ (2007) 

This sleek, oak-aged blend of Syrah, Grenache and Mourvèdre is surprisingly elegant for such a big wine. Complex, vigorous and balanced with subtle spice and aromatic red fruits. Long and very minerally, with the structure to age for another three to five years. Tim Atkin 92 (2006)

Jancis Robinson 17.5/20 (2010), 18/20 (2009) Robert Parker 91/00 (2010), RVF 17/20 (2009)

One Response to Tahi

  1. Simon Wynn Thomas says:

    Ka pai! Elle est bien, votre vin. Bravo et kia ora d’Aotearoa

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