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Cameron Douglas MS Wine Review: Single Varietal & Blended Reds
‘Blended Reds’ is a category of wine that is made with two or more red varieties fermented together, such as Cabernets and Merlot, Malbec, Petit Verdot, Syrah, Carménère, Tempranillo and Sangiovese. Classic blends are the most common, such as Merlot with the Cabernets, or Malbec with Merlot, however there are no rules around which varieties should be together. Blended reds can be very age-worthy wines, with plenty of fruit concentration, bold tannins from oak and fruit, along with an abundance of acidity, needing time to harmonise, reaching the right balance and window for drinking. Oak is almost a given with this wine category, adding texture, complexity and months, if not years, to the ageing potential. Single variety red wines are as the title suggests – made from just one grape variety that can express itself on its own. There is enough flavour and texture within the variety, along with winemaking inputs, to produce a wine of quality and complexity.
Casita Miro 'Miro' Cabernet Merlot Franc 2020, Onetangi, Waiheke Island
Opaque appearance with dark purple and ruby hues. A bouquet and palate of intensity, varietal impacts, and power. The core of this wine on the palate is the fruit with boysenberry and dark plum, sweet kalamata olive, chocolate, toasty sweet barrel spices of clove and vanilla, and new leather. Dry on the palate with a lot of sweet fruit intensity, ripeness, and power. The tannins and acidity offer structure and support. A wine that needs some significant time to settle and find its balance. This will happen most likely around 2030.
Man O’ War, Ironclad, Bordeaux Blend 2021, Waiheke Island
A delicious wine from start to finish, the bouquet is filled with scents of dark berries and smoky oak, graphite and toasty wood, chocolate and blueberries, violets and plums, blackberry and dark olive, leather and five spice. Firm and dry with a backbone of acidity and tannins, the core of flavours is a juxtaposition of mouthfeel, texture, and fruit concentration. Well-made, complex, and lengthy. Best drinking from 2026 through 2036.
Points: 95 RRP: $54.90 Distributor: Red + White Cellar Phone: (09) 376 0760
An intense dark purple and violet-hued wine with an equally intense bouquet of varietal scents and power. Dark blackcurrant and roasted plums, milk chocolate, vanilla, and polished stone mineral suggestions. These ideas translate to the palate with olive and anise, some smoky soil quality, and plenty of texture. A youthful expression, too, with a core of dark fruit flavours. Tannins and acidity are omnipresent yet sit just behind the fruit layers. Well-made, intense, and delicious, with best drinking from 2028 through 2038+.
Aotea by the Seifried Family Cabernet Franc 2019, Nelson
A very attractive bouquet and palate with scents and flavours of plums, olives, and dark berries. There’s a natural sage or soft leaf quality, then suggestions of tobacco and violets as the wine opens out in the glass. Dry with moderately textured tannins, plenty of acidity, and flavours that reflect the fruits and non-fruits from the bouquet right through to the finish. Maturing nicely and ready to drink from the day of purchase through 2030.
Opaque appearance with red pigment in the tears and staining the glass, leading to a bouquet and palate of Doris plums and blueberries, hay and dried herbs, dark spices, and a scent reminiscent of old-school Christmas fruit cake. A dry wine with a core of dark berry flavours, an abundance of fruit tannins, and plenty of acidity for crunch, freshness, and longevity. A lovely example, ready to drink from mid to late 2025 through 2034. Points: 93
A lovely bouquet and palate with core flavours of raspberry, cola, and baking spices. A dry wine touches the palate with shape and form, textures from acidity and tannins. Core fruit flavours mirror the bouquet, adding breadth and weight. A lovely example with an inherent softness, natural gentle spice, and fruit-led finish. Best drinking from late 2024 through 2029.
A lovely bouquet of variety and ripeness, there’s complexity and intensity of fruit, layers of spice and mineral, then a touch of minerality. Equally ripe and fruity on the palate with myriad flavours from red currant to anise, plum to vanilla, wild red berries to bracken. Some firmer tannins and plenty of acidity frame the wine nicely on the palate, with plenty of fruit support and a youthful texture. Well-made, dry, and ready from late 2025 through 2030+.
