Named for the head of Te Motu’s founding family, Terry Dunleavy, Kokoro means ‘the patriarch’ in Maori and ‘the heart of things’ in Japanese.
A Merlot dominant blend with Cabernet Sauvignon, Malbec and Syrah, hand-harvested from low-yielding vines, Kokoro is made in a more forward style to accentuate fruit ripeness and texture, this wine can be enjoyed in its youth but has the pedigree to improve for years to come. Kokoro is released 20 months after vintage.
Vintage 2017 Tasting Notes:
Bright ruby red with aromas of fresh raspberry, red cherry, and rose petal intermingle with subtle vanilla and clove. Medium in body with lively acidity and fine-grained tannin.
Fresh red plum bursting on the palate with cherry, toasty oak and hints of white pepper. Tight, elegant, and beautifully balanced, the Kokoro 2017 is approachable now, but has great cellaring potential.
Critics reviews for the 2017 at coming soon.
See reviews of the previous vintages below:
Estate-grown at Onetangi, on Waikehe Island, the 2014 vintage (5*) was blended from Merlot (principally), with smaller amounts of Cabernet Sauvignon, Cabernet Franc, Malbec and Syrah. Made ‘in a more forward style’ (meaning not requiring lengthy cellaring), it is deeply coloured, fragrant and softly mouthfilling. Rich, savoury and complex, with ripe, berryish, spicy, nutty flavours, showing excellent depth and harmony, it’s drinking well now.
5 Stars Michael Cooper’s New Zealand Wines Buyers guide 2020
5 Stars / 95 points Bob Campbell MW
“Flagship wine from a top vintage and showing the benefit of a little bottle age. Elegant, seamless merlot-dominant blend with a mix of plum, berry and savoury flavours including ginger, floral, violet, tobacco leaf and spicy French oak flavours. Delicious now but with plenty of cellaring potential” 21 MAY 2019
Acidity: 5.3 g/l
Sugar: <1 g/l
Allergen info: Contains sulphites. No egg/fish has been used in production.
The 2017 growing season started with great, even budburst and strong shoot development. We had a great fruit set and large potential crop, allowing us to be very selective when it came to green harvest. December and January were warm and dry causing the hills to brown and clay to crack. The fruit set and vine health were set up for an exceptional harvest. From February to April Mother Nature changed her tune and it began to rain on and off throughout veraison and ripening giving the viticulture team a lot of challenges. Fortunately for us, having strong growth and a large fruit set prior to the rain, we were able to remove grapes damaged by the weather, and retain enough quality grapes to produce some very smart wines.