Colour:
Deep dark ruby core with thin purple tinged rim.
Aroma:
Rich fruit aromas of boysenberry and plum with a hint of white pepper spice.
Palate:
A generous and complex palate incorporating ripe boysenberries, wild blackberries and a touch of liquorice. The midpalate is luscious with a beautifully balanced silky feel leading to slightly charred tarry notes and toast on the finish.
Ageing potential:
Perfect for drinking immediately this wine will continue to develop and delight for over three years from vintage date.
Winemakers:
Kyle Thompson
Winemaking:
The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. The wine was inoculated to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily. When dry the young wine was pressed and then racked off gross lees to 29 per cent new French oak and 71 per cent older French oak. The wine underwent malolactic fermentation while ageing in oak for nine months. It was then gently extracted from oak, blended, and carefully prepared for bottling.
Viticulture:
The outstanding fruit was predominantly sourced from a single vineyard within the Gimblett Gravels winegrowing district of Hawke’s Bay. The vigour moderating, free draining gravel provides a superb base for this low cropping Syrah. The vineyard site has ideal ripening conditions for achieving the intense aromatics and delicate structure that Syrah can give. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.
Wine Analysis:
Alcohol: 13.5% v/v
Titratable Acidity: 5.7g/litre
pH: 3.58
Our Food Match Recommendation:
A perfect match for flavoursome red meat dishes such as grilled lamb served with Mediterranean vegetables.
Gold Medal - New Zealand International Wine Show, 2023
