2022 Man O' War Ironclad Bordeaux Blend, Waiheke Island

Austere with subtle flavours with cocoa and violet, plum and blackberry framed with drying oak and tannin on a broad and very ripe palate with spicy alcoholic warmth. Clenched and unyielding, this needs time to come together as it is really fiercely tannic right now and very chewy. Under the drying structure and alcohol is a core of violet and even some crunchy blackcurrant leaf which bodes well for the wine once it can overcome its hard shell 24 Dec 2024 Drink 2026–2033

93 points Stepehen Wong MW therealreview.com

An excellent bouquet of power and concentration, dark plums and blackberry fruits, lots of baking spices, smoky wood and new barrel scents. There’s an enticement from the synergy of aromas along with and earthy stony quality adding depth and intrigue. Full-bodied, dry, plenty of tannins and acidity delivery a taut and very youthful mouthfeel. Fruit flavours remain at the core with dark skinned plums and blackberry, there’s also chocolate and brown baking spices, a lick of salt, a long finish and complexity. Best drinking from 2028 through 2038.

95 points Cameron Douglas MS camdoulasms.com

Man O’ War Ironclad is a muscular yet finely detailed Bordeaux blend from the far eastern reaches of Waiheke Island, where volcanic hills roll toward the sea and the wines wear their maritime edge with pride. Named after 19th-century British battleships, Ironclad is a fitting moniker for this structured, age-worthy red that captures both strength and finesse.

The blend typically includes Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot, all sourced from steep hillside vineyards planted on iron-rich clay and broken volcanic rock. These are some of the most exposed and challenging vineyard sites in New Zealand, but they deliver fruit with density, tension and a distinct sense of place.

Winemaker Duncan McTavish takes a minimal intervention approach in the winery, letting the vineyard do most of the talking. Each parcel is vinified separately in open-top fermenters with wild yeasts, followed by extended maceration. The wine is then matured in French oak barrels, with a portion of new oak, for around 18 months before blending.

In the glass, Ironclad opens with layers of blackcurrant, graphite, dried herbs and cocoa, with violet, plum and cigar box in the background. The palate is powerful but composed, offering cassis and dark cherry fruit supported by fine-grained tannins and a savoury, mineral finish. There's a cool energy running through it, likely from the island’s salty air and long, even ripening season.

This is a wine built for cellaring, with 10 to 15 years ahead of it in good conditions. Decant in youth to unlock the full aromatic spectrum.

Pair with rosemary-crusted lamb shoulder, venison, or a mushroom and lentil Wellington.