Pure, juicy blackberry fruit - super succulence and a lovely twist of black pepper. Soft palate, timid tannins that could be bolder, but the acidity is spot on. Dark aniseed and liquorice character to finish - while the fruit is ripe, the finish is very savoury. Great stuff. (RH)
Stylish, dark and brooding, with black walnut liqueur, espresso and smoky teriyaki accents adding complexity to the cherry, raspberry and blueberry flavors. The long, expressive finish is peppery and velvety. Drink now through 2026. (MW, Web-2016)
This is a terrific American debut for this winery, which blends Syrah from the Gimblett Gravels and Te Awanga subregions. It's full-bodied and richly textured, with bold blueberry and raspberry fruit combining seamlessly with savory notes of black olive and marinated beef. Drink now-2025. (JC)
A blend of grapes from Elephant Hill's Gimblett Gravels and cooler coastal Te Awanga vineyards. Rich, dense, grainy-textured Syrah with plum, dark berry, chocolate, black pepper, liquorice and spicy oak flavours. Approachable now but should age well.
Very dark black-red colour with purple hues, near impenetrable. This has a firm nose of blackberry fruit with notes of black pepper intermingling with currant nuances and whole bunch stalk complexities. Dark herbs and mineral emerge along with a suggestion of funky reduction. Medium-full bodied, the palate is firm and concentrated with good depth and rounded density and a sweetly ripe fruit core of luscious black fruits. This shows an integrated array with blackberry, black pepper and subtle spice elements. The oaking and whole cluster components are well-integrated, and the palate reveals subtle game nuances. The tannin extraction and fresh acidity lend energy and liveliness and lead to a long, lingering finish with powdery tannins. This is a firm and concentrated, sweetly ripe Syrah with aromatic whole cluster complexities. Serve with Middle Eastern lamb dishes and slow-cooked meats over the next 6-8 years. Syrah fruit from 40% ‘Gimblett’, 40% ‘Triangle’ and 20% ‘Te Awanga’, co-fermented with 1% Viognier to 13.5% alc. with 20% whole bunches, the wine aged 14 months in 30-35% new oak.
Following the fabulous 2013 rendition, this is another gratifying syrah with awesome fruit purity and richness. Fragrant aromas of dark plum, blueberry, floral, cedar and white pepper lead to a succulent palate that is concentrated and richly textured. The wine shows wonderful fruit intensity as well as refinement, and promises to develop beautifully. At its best: 2016 to 2024.
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