Matua Valley Hawkes Bay Merlot 2011 – $

I tried Matua’s current release Gisborne chardonnay earlier in the month. It did what was required. I thought as the nights are getting colder, I’d better move towards warming reds, and saw this on special. I have no expectations except not to expect a bad wine. My $10 should be safe.

It is as I have foreseen.

Bright red-purple. Light plum and spice aromas. Medium bodied, ripe, fruity, plum-y, typical merlot smoothness, lightly oaked; nothing complex, made for immediate drinking. I’m heeding that instruction. Should be excellent with the slow-braised lamb neck and pearl barley; recipe by one of my favourite UK TV chefs Hugh Fearnley-Whittingstall. He is passionate and honest about his food, and I really like that.

There is something right about a nice ripe red on an autumn Sunday night, with yummy smells coming from the oven,  and roots ‘n culture on the radio.