Kusuda
Martinborough Syrah
Martinborough, Wairarapa, North Island, New Zealand
Made in Martinborough NZ by Japanese perfectionist Hiro Kusuda. At vintage time he flies out a team of pickers from Japan who inspect each and every grape before crushing. A light to medium bodied Syrah with white pepper and ginger notes - also dried meat. On palate you can actually taste the pepper. Love this style of wine. Cannot see a long cellaring future however. Lovers of big Barossa styles may not like this. With a little more mid palate fruit I would have scored 96+. Very much like another Kiwi Syrah - Te Mata Bullnose from Hawkes Bay - one of my faves - also loads of white pepper.
Made in Martinborough NZ by Japanese perfectionist Hiro Kusuda. At vintage time he flies out a team of pickers from Japan who inspect each and every grape before crushing. A light to medium bodied Syrah with white pepper and ginger notes - also dried meat. On palate you can actually taste the pepper. Love this style of wine. Cannot see a long cellaring future however. Lovers of big Barossa styles may not like this. With a little more mid palate fruit I would have scored 96+. Very much like another Kiwi Syrah - Te Mata Bullnose from Hawkes Bay - one of my faves - also loads of white pepper.
Apr 28th, 2018Alright, I see you Kusuda. I maybe misjudged you after having your Riesling.
Tasted blind. Nose is like an intense/extreme new wave/cool climate Syrah. So Hugh toned I almost second-guess calling it Syrah. There is a menthol character that made me think Australia. Imagine a dish at a fancy modernist reataurant: deconstructed Syrah essence(hold the foam). Super delineated and pristine fruit, pepper, and flowers(so many flowers)beyond the typical violet.
When I remembered to taste the wine, I found a very good palate. Good in a way that was a bit of a let down after the excitement provided by the nose, but objectively it's great. Fresh, very soft tannin structure, good acid.
Would drink again when someone buys it for me.
Alright, I see you Kusuda. I maybe misjudged you after having your Riesling.
Tasted blind. Nose is like an intense/extreme new wave/cool climate Syrah. So Hugh toned I almost second-guess calling it Syrah. There is a menthol character that made me think Australia. Imagine a dish at a fancy modernist reataurant: deconstructed Syrah essence(hold the foam). Super delineated and pristine fruit, pepper, and flowers(so many flowers)beyond the typical violet.
When I remembered to taste the wine, I found a very good palate. Good in a way that was a bit of a let down after the excitement provided by the nose, but objectively it's great. Fresh, very soft tannin structure, good acid.
Would drink again when someone buys it for me.
