This red bursts with spicy stewed blackberries, blackcurrants, and bramble, layered with notes of black pepper, dark chocolate, vanilla, and a touch of violet. On the palate, it’s silky-smooth tannins carry bold flavours of ripe black cherries, fresh herbs, and a minty-eucalyptus lift. With its juicy, pie-like richness and complex spice, it’s intense, concentrated, and seriously delicious.

Rod McDonald is the kind of winemaker who reminds you why you love wine in the first place - passionate, curious, and completely unfussy about the fluff. He got his start as a cellar hand in Hawke’s Bay back in the early ’90s and eventually made his mark as head winemaker at Vidal. But in 2006, he stepped away from the big-name stuff to do his own thing - and that “thing” has become a bit of a cult movement in New Zealand. Rod’s approach is hands-on, terroir-focused, and full of personality. Whether it's his flagship Te Awanga Estate wines, the highly acclaimed Quarter Acre Syrah, or one of his experimental one-off bottlings, you can taste the creativity and confidence in every drop. These days, Rod farms around 70 hectares across three main sites in Hawke’s Bay, with a solid chunk under organic certification. He’s not just making wine - he’s playing with it, challenging norms, and keeping things fresh. Think whole-cluster ferments, skinsy Chardonnays, and new clones that nobody else is using. His wines have a serious side - complex, structured, and award-winning - but Rod brings a lightness and playfulness to the table that’s rare in the wine world. Whether you’re drinking one of his polished Chardonnays or sipping a Syrah made with Pinot techniques, you're tasting a story. One that’s as much about soil and science as it is about gut instinct and pure joy.