As with all Te Awa Wines our Syrah is hand harvested and is a direct expression of our unique terroir. Intriguing aromatics of dark flowers, sweet red fruits and a grind of pepper and spice. This wine is deeply coloured, rich and warm with a velvety textured palate and vibrant flavours.
- NZ - Hawke's Bay
- New Zealand
100% Syrah, mainly MS from ‘Zone 4' with some ‘Zone 27' fruit, given a cold soak and indigenous yeast fermented to 13.5% alc., finishing with barrel-fermentation, the wine then aged 15 months in 300 L French oak hogsheads. Very full, dense, near-saturated purple-red colour. This has a concentrated and tightly bound nose with ripe blackberry fruit aromas along with violets, black pepper and minerally, iron-earth nuances. Medium-full bodied, this has density and palate presence, the ripe blackberry, black pepper flavours a little restrained initially. The tannin extraction is significant, but fine-grained, resulting in supple textures, enlivened by good acidity. Air time sees the flavours unfold, revealing layers of spice and earth. This has the potential to show considerably more richness and interest over the next 6-8 years. Serve with Mediterranean cuisine. 18.0/20 - Raymond Chan (NOV/2011)
Winery Tasting Notes
A very typical Syrah nose of black berry fruits but with a bigger savoury and oak dimension than is usual for Te Awa. This complexity is the result of multiple strains of vineyard yeast and long term barrel aging on a heavy lee of decaying skin fragment, yeast and malo-lactic bacteria. We introduced the technique of ‘barrel ferment’ this year. This technique involves draining fermenting wine into new barrels at the end of ferment. We like the way this technique magnifies the mocha and spice notes on the nose.
The palate is medium bodied as one would expect from our version of Syrah. The tannins are supple and remain un-modified, in their naturally extracted state, poised to take the wine forward in the bottle.