Maimai - Malbec 2015

$24.00
Sale price

Regular price $24.00

"A rich, red-coloured wine with violet hues, redolent of plums and cherries.  Round in the mouth with a touch of truffle and vanilla.

 

--------THE PRODUCER--------

Maimai Creek

Maimai  is the wine label of Stirling Vines Limited of Hawke's Bay, New Zealand. Stirling Vines is a family run enterprise that began grape growing operations in 1994, supplying grapes to large wineries in New Zealand, primarily Sauvignon Blanc. In early 2002 we made the decision to market a portion of our own fruit under our own label, Maimai.  Managed by Mal McLennan, Stirling Vines comprises two vineyards - Stirling vineyard located in Meeanee, and, the Sally's Field vineyard in Bridge Pa.  Maimai produces a range of white and red wines from two vineyards in Hawke’s Bay, with Sauvignon Blanc being grown in the cooler area of Meeanee, and Chardonnay, Malbec, Merlot, and Syrah being grown in the hotter regions surrounding Hastings.

The name Maimai is derived from a small stream that used to run along side of the eastern boundary of our Meeanee property that we as children named “the creek.” In times of drought this creek was often a source of water for stock and water fowl. At some time in the early 1960's a maimai (hunting blind) was built and the creek became known as Maimai Creek.

Stirling Vines has expanded its grape growing through a combination of planting on available land and through the acquisition of additional land for further planting. 

 

--------THE GRAPE--------

Malbec

This is the the second most famous red variety from the famous Bordeaux region. Often blended to Cabernet Sauvignon to soften that variety and fill the mid-palate.  This wine, from the wonderful 2013 vintage, is drinking very well now and is showing structure and complexity which is quite rare in a wine made 100% from this variety.

--------THE REGION--------

The Hawke's Bay

Hawke’s Bay is regarded as one of the warmer districts in New Zealand for wine growing, however, by world standards it is still considered a cool climate for varieties such a Merlot and Cabernet Sauvignon. Hawke's Bay has developed a reputation for producing rich and elegant red wines, full flavoured and creamy chardonnays and aromatics with ripe tropical fruit characters. There are several sub regions within Hawke’s Bay that range from cooler coastal areas at Bay View, Meeanee, and Te Awanga, to the hot inland stoney regions of Gimblett Gravels and Bridge Pa, through to river terraces alongside one of the three rivers that flow through and have help create the Heretaunga plains.

The strength of Hawke’s Bay as a wine growing region is its diversity. Under the overarching warm and dry macro climate are the cooler coastal sub regions - influenced by the sea breezes that keep the vine canopies cool and allow for long slow ripening periods that let the grapes pick up a maximum range of flavours through each varietal spectrum. The hot and dry inland areas of Gimblett Gravels and Bridge Pa with their stony soils allow for growers to get maximum ripeness from varieties that have evolved in the continental climates of Europe but have found a home here and thrive.

River terraces are prominent throughout this region and have greatly influenced the alluvial soils of the Heretaunga plains. Regarded as the fruit bowl of New Zealand, the Heretaunga Plains offers all horticulturists in the region with the variety that can be seen with wine growing. Pip fruit, stone fruit, berry fruit, kiwi fruit and vegetable growing are all prominent in this region, where the soils and micro climate suits, and wine growing is no exception.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"A rich, red-coloured wine with violet hues, redolent of plums and cherries.  Round in the mouth with a touch of truffle and vanilla.

 

--------THE PRODUCER--------

Maimai Creek

Maimai  is the wine label of Stirling Vines Limited of Hawke's Bay, New Zealand. Stirling Vines is a family run enterprise that began grape growing operations in 1994, supplying grapes to large wineries in New Zealand, primarily Sauvignon Blanc. In early 2002 we made the decision to market a portion of our own fruit under our own label, Maimai.  Managed by Mal McLennan, Stirling Vines comprises two vineyards - Stirling vineyard located in Meeanee, and, the Sally's Field vineyard in Bridge Pa.  Maimai produces a range of white and red wines from two vineyards in Hawke’s Bay, with Sauvignon Blanc being grown in the cooler area of Meeanee, and Chardonnay, Malbec, Merlot, and Syrah being grown in the hotter regions surrounding Hastings.

The name Maimai is derived from a small stream that used to run along side of the eastern boundary of our Meeanee property that we as children named “the creek.” In times of drought this creek was often a source of water for stock and water fowl. At some time in the early 1960's a maimai (hunting blind) was built and the creek became known as Maimai Creek.

Stirling Vines has expanded its grape growing through a combination of planting on available land and through the acquisition of additional land for further planting. 

 

--------THE GRAPE--------

Malbec

This is the the second most famous red variety from the famous Bordeaux region. Often blended to Cabernet Sauvignon to soften that variety and fill the mid-palate.  This wine, from the wonderful 2013 vintage, is drinking very well now and is showing structure and complexity which is quite rare in a wine made 100% from this variety.

--------THE REGION--------

The Hawke's Bay

Hawke’s Bay is regarded as one of the warmer districts in New Zealand for wine growing, however, by world standards it is still considered a cool climate for varieties such a Merlot and Cabernet Sauvignon. Hawke's Bay has developed a reputation for producing rich and elegant red wines, full flavoured and creamy chardonnays and aromatics with ripe tropical fruit characters. There are several sub regions within Hawke’s Bay that range from cooler coastal areas at Bay View, Meeanee, and Te Awanga, to the hot inland stoney regions of Gimblett Gravels and Bridge Pa, through to river terraces alongside one of the three rivers that flow through and have help create the Heretaunga plains.

The strength of Hawke’s Bay as a wine growing region is its diversity. Under the overarching warm and dry macro climate are the cooler coastal sub regions - influenced by the sea breezes that keep the vine canopies cool and allow for long slow ripening periods that let the grapes pick up a maximum range of flavours through each varietal spectrum. The hot and dry inland areas of Gimblett Gravels and Bridge Pa with their stony soils allow for growers to get maximum ripeness from varieties that have evolved in the continental climates of Europe but have found a home here and thrive.

River terraces are prominent throughout this region and have greatly influenced the alluvial soils of the Heretaunga plains. Regarded as the fruit bowl of New Zealand, the Heretaunga Plains offers all horticulturists in the region with the variety that can be seen with wine growing. Pip fruit, stone fruit, berry fruit, kiwi fruit and vegetable growing are all prominent in this region, where the soils and micro climate suits, and wine growing is no exception.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.