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Syrah
Syrah is one of the great reds of Hawke's Bay and this wine gains its full body, impressive structure and dry spicy flavours from the addition of whole clusters of grapes to the fermentation.
It's a powerful big red with flavours of dark plum and spiced fruit.
The 2020 vintage was warm and dry, ideal for making wines to cellar. This wine can age for 10 years+.
Le Sol means sunshine or soil, depending on which language you're talking - and either way, it is a lovely evocative description of one of the best Syrahs made in Hawke's Bay every year. This incredibly powerful wine is a beautiful spicy expression of the great Syrah grape from the Northern Rhone Valley. It was aged for 27 months in French oak barriques.
Craggy Range chief winemaker Julian Grounds uses an old heritage clone of Syrah to make this full bodied, deeply coloured red with its spicy flavours and fresh fruit forward style. Syrah is the second most planted red grape in Hawke?s Bay after Merlot and 70% of the grapes in this wine were hand harvested, 18% whole bunch fermented with the remaining 82% destemmed. They were all fermented with indigenous yeasts and the wine was aged in French oak, 25% new, for 14 months.
The result is one of our best value and best tasting local Syrahs under $30. An extraordinary wine for the price.
We love it and think it represents outstanding value for money.
Try it.
Winemaker Tony Prichard founded the De La Terre winery with his partner in life and in wine, Kaye Prichard and he began his winemaking career over three decades ago, which has given him extensive experience with red and white winemaking in Hawke?s Bay. He forged his early winemaking career with Merlot and Cabernet Sauvignon, so this wine is a little like coming full circle since he can apply the experience he learned with those varieties to make a full bodied, silky, spicy Syrah, which tastes impressively deep and velvety with its dark fruit flavours. It was bottled unfined and unfiltered to retain maximum concentration.
This smooth, full bodied Syrah drinks well now and will evolve beautifully for up to a decade, probably a lot longer.
This is the first fruit from the new Dicey Syrah vines and the results are impressive.
The fruit was all destemmed and fermented with indigenous yeast and received 21 days on the skins with had daily punch downs. The wine spent 10 months in neutral oak and went through natural malolactic fermentation.
The nose is bright and expressive with boysenberry, blackcurrant and elegant violet notes leading to a palate that is supple, lithe and lightly structured.
This is an elegant, intense and concentrated Syrah from Dry River's Lovat vineyard. The nose offers ripe berry and dark plum with a hint of floral and black pepper aromatics. Medium bodied, with a focused palate full of ripe juicy fruit notes, licorice flavours and fine grained tannins. This wine will continue to improve with age.
This outstanding new deeply flavoursome, dark fruited Syrah is the first release from Paddock Six, a one hectare vineyard in Hawke's Bay, owned by winemakers Rod and Emma Easthope. This wine has 20 years of ageing potential up its vinous sleeve but is also an exceptional wine to drink now and over the next five years, provided it's served in a large glass where its ripe warm flavours can open up, delivering a new take on the New Zealand Syrah theme.
This is a great wine for a special occasion now and a keeper for your wine cellar.
The vineyard and the wine are inspired by Jamet Cote Rotie, one of the great red wines of the world.
Full bodied, rich and textural Chardonnay from Hawke's Bay winemaker Rod Easthope, whose passion for making subtle but complex wines shines through in every sip of this outstanding dry wine.
This is first Syrah from the Easthope home block where Rod and Emma Easthope live. It's a super tasty Syrah with flavours of roasted fresh espresso, floral notes and aniseed. It was made using 100% whole bunch fermentation and aged in puncheons, 20% new with 12 months on lees.
The grapes in this wine were grown on an inland elevated vineyard which is planted in a clone of Syrah known as the Bayley’s clone, selected from the Bayley’s Vineyard in Victoria and brought into New Zealand by Riversun in Gisborne.
Elephant Hill Syrah is made from grapes grown on two vineyards, at the winery's home block at Te Awanga and on the Gimblett Gravels, inland from the coast. It is a co ferment of 99% Syrah with 1% Viognier; a classic northern Rhone winemaking method, which provides wines with pronounced dark fruit flavours, fleshy texture and spicy notes.
Airavata is made with Syrah grown on the 20 hectare vineyard owned by Elephant Hill Wines on the Gimblett Gravels in Hawke's Bay from two Syrah clones, Mass Selection and 470 with 1% Viognier co-fermented in the blend. The grapes were fermented in small open top oak cuves with about 10% whole clusters. Warm ferments were hand plunged and aged in French oak, 52% new for 26 months. The wine was bottled with minimal filtration and no fining so it ticks the vegan friendly box.
Airavata means the king god of Elephants in Hindu.
100% Syrah from the Gimblett Gravels. 2013 was a stunning vintage and this beauty is now hitting its straps with deep black fruits and oak notes combining with tertiary aged complexity.
This deep ruby, complex dry, spicy red comes from Elephant Hill Winery, which has its headquarters on the beautiful coast at Te Awanga in Hawke's Bay.