Our Wines
Zinfandel 2022
$45.00
Stonecroft has the oldest Zinfandel vines in New Zealand. The vines were planted in 1993 and originated from Ravenswood in California. Hawke’s Bay is a relatively cool climate, so our Zinfandel is a medium bodied wine. We have just a few rows of Zinfandel at our Roy’s Hill Vineyard.
Description
Wine
Colour: A medium to deep red ruby colour.
Aromatics: Sweet vanilla, coconut and raspberry.
Palate: Our Zinfandel has raspberry, plum, boysenberry and cranberry flavours, together with sweet spice. Suitable for vegans.
Technical Info
Region: Gimblett Gravels Wine Growing District®, Hawke’s Bay.
Vineyard: Roy’s Hill.
Variety: Zinfandel.
Harvest: Hand harvested 20th March 2022.
Vinification: Fermented in open-top stainless steel fermenters. Hand plunged two times daily. Post fermentation soak for two to three weeks followed by maturation in barrel.
Maturation: Matured in American oak barrels for over 17 months.
Bottled: 12th October 2023
Analysis: Alc 13% vol.
Closure: Screwcap
Cellaring Potential: 7 years.
Additional Information
| Weight | 1.3 kg |
|---|
91 points. A light, fresh, vibrant and high A light, fresh, vibrant and high energy zinfandel with typical cranberry, and not so typical dried herb flavours. Elegant rather than blockbuster wine in an easy-drinking style.
Bob Campbell
The graceful 2022 vintage (4*) was estate-grown and hand-picked from vines planted at Roys Hill in 1993. Matured for 17 months in American oak casks, it is a bright ruby, mouthfilling red, with moderately concentrated plum, berry and spice flavours, savoury notes adding complexity, fresh acidity and supple tannins. A distinctive, youthful wine, it should be at its best 2025+
Michael Cooper
93 Points Excellent. A delicious wine with flavours of cherry and milk chocolate, five spice and blackberry flesh, earthy qualities with a dry stone and sandy soil then oak. The ageing in American oak layers in a classic nuance of coconut and baking spice and a touch of wood smoke. Tannins are bold and impressive, polished and abundant, acidity adds freshness and length to the palate. Best drinking from mid to late 2024 through 2030+.
Cameron Douglas