Giunta by Daniel Brennan Crunchy Red
$23.00
2 in stock
Vintage: 2022
Region: Hawke’s Bay, New Zealand
Viticulture: Organic
Grape varieties: Pinot Noir, Merlot, Malbec
Giunta by Daniel Brennan Crunchy Red is a blend of three varieties: Pinot Noir, Malbec, and Merlot. Bright, tart, crunchy berries. Perfectly chillable.
Song: Bought and Sold by Neko Case
2 in stock
Save 10% when you buy six or more bottles (mix and match)
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About Giunta by Daniel Brennan Crunchy Red
Giunta by Daniel Brennan Crunchy Red is a blend of three varieties Pinot Noir, Malbec, and Merlot. From two Biogro-certified organic vineyards in Hawke’s Bay. The Pinot Noir portion is from a site in Maraekakaho that lies inland and at a slightly higher altitude. The vineyard enjoys cool nights and warm days which make it ideal for growing superb grapes with the bright acidity that drives the Crunchy Blend. The Malbec and Merlot portions are from a slightly warmer site in the Bridge Pa triangle. The sunny vineyard enjoys stony, free-draining soils, long summers, and crisp winters. Picked to retain their fresh natural acidity and pure fruit characteristics.
About Giunta Wines
Daniel Brennan discovered New Zealand wines at his family restaurant in Philly. His story and wines are all about the people who inspire him and the places he has been. Giunta wines are young and fresh, typically sold straight into restaurants. The name is special to Daniel’s heritage. It is the family name of his Sicilian Great Grandparents and translates to a “good addition to the family”.
About Hawke’s Bay
Hawke’s Bay is a wine region in New Zealand, highly regarded for its very high-quality Bordeaux-style reds and full-bodied Chardonnays. Syrah, produced in a classic European style with strong black-pepper flavors, is another grape variety thought to have great potential here.
The region is located on the east coast of the North Island, in and around the cities of Napier and Hastings, and Havelock North. It boasts New Zealand’s second-largest regional wine industry (after Marlborough).
The region, and viticultural area, of Hawke’s Bay, derives its name from the large, semi-circular bay (Hawke Bay) on the Pacific coastline roughly on the central-east side of the North Island. The bay lies 300km (190 miles) northeast of the capital Wellington and 430km (270 miles) southeast of Auckland.
Hawke’s Bay is one of New Zealand’s oldest wine regions, dating back to 1851 when missionaries planted vineyards to make sacramental wines. This is a history shared by many New World wine regions, notably California and Chile.
The first commercial sale of wines in Hawke’s Bay was recorded in 1870. By the 1920s, a thriving wine industry called Hawke’s Bay home, and some of the early wineries are still operating today – Te Mata, Mission Estate, and Church Road among them.
