Tasted Oct 2011 - Dark ruby. Toasty and appealing on the nose. Rather sweet and sour. Not the purest expression of Syrah though certainly competent. Just a little stringy.
- Country: New Zealand
- Wine Region: Marlborough
- Wine Maker: Hugh Crichton
- Grape: Shiraz/Syrah
- Grape Percentage: 100%
- Alcohol Percentage: 13%
- Unit Quantity (ml): 750
- Best To Drink: Drink Now - 2013
Black pepper, spice and cherry aromas lead into a palate displaying intensity and purity of fruit. This superb Gimblett Gravels Syrah is defined, balanced and well supported by supple tannins.
Sept 09 by Stephen Tanzer - Bright ruby-red. Blackberry and mint aromas are lifted by a strong peppery topnote. Then quite tight and unforthcoming in the mouth, with a savory quality but little give to the rather medicinal mint and pepper flavors. Will this rather hard wine become more pliant with time in bottle?
Bob Campbell MW, 85pts (2007) - "Predominantly (93%) from grapes grown in the Gimblett Gravels district. The wine was matured for 18 months in French oak barrels. Attractive Syrah that’s intensely fruity with dark berry, plum and pepper flavours plus an attractive oak influence. A thoroughly satisfying red in a moderately guttsy and slightly rustic style it offers excellent value at this price. There’s not an enormous quality gulf between this wine and the trophy winning Reserve label."
Tim Atkin 4 Stars (2008) - ""Peppery, elegant, hand-plunged Syrah that is neither over-ripe nor over-the-top. The oak is deftly handled here, as are the supple tannins."
Fruit for this wine was sourced from Omahu Gravels and Twyford Gravels vineyards, both sited in the acclaimed Gimblett Gravels sub-region of Hawkes Bay. The soils of these vineyards are made up of relatively recent alluvial deposits of gravel with varying degrees of silt and sand. Naturally free draining, low vigour lean sites combined with meticulous vineyard management and the warm summer of 2008, produced grapes with intense varietal character and clarity of flavour. Grapes were destemmed, lightly crushed and fermented in small individual batches. During ferment the must was gently hand-plunged and pumped over on skins to extract desirable tannin, flavour and colour. The wine was then pressed off and run to barrel where it completed malolactic fermentation over the winter and spring periods. After resting in French oak for 18 months the wine was lightly egg-white fined and bottled.