|Tasting Notes:||Colour: – a vibrant blue/black hue of real intensity
Nose: – Complex aromas of black cherries and olives with, dark pepper spice and fine French oak. Hints of tar, liquorice and cedar add to the complexity.
Palate: – a rich and concentrated burst of ripe, dark fruit is supported by a strong backbone of fine-grained tannins and toasty French oak. The flavour is intense and brooding – highlighting the impeccable balance between fruit, tannin and acidity.
|Cellaring:||This wine can be enjoyed now or cellared for a further 10-15 years.
With bottle age, expect the fruit to evolve into an even darker spectrum with gradual development of earthy, tarry and ‘forest-floor’ complexities.
|Production Quantity:||1456 bottles produced, estate bottled, hand-labelled, individually numbered
|Vineyard:||Hill Country Estate|
|The Grapes:||From the Syrah Terrace|
|Wine Style:||2013 was the first year of contact with our new Hill Country Estate vineyard.
With Syrah being such a critical variety in Hawkes Bay, I decided not to the push the wine too strongly in a particular stylistic direction or pre-judge the style – rather to use fairly basic winemaking techniques so we could get a ‘read’ of the terroir and then move forward with greater knowledge after the first vintage.
After seeing how the 2013 Reserve Syrah turned out, I then took a more aggressive approach with this 2014 Reserve Syrah. Both grapegrowing and winemaking were focussed on producing a more ‘masculine’ and structured wine with even greater focus on “black-fruit” notes.
A serious and dark Syrah designed for long aging.
|Winemaking Notes:||Hand-picked grapes were crushed to an open-top fermenter and we immediately removed approximately 10% saignee to provide additional concentration, structure and colour.
The grapes were inoculated with a special Syrah yeast and, once the fermentation was underway, co-inoculated with malo bacteria to ensure an efficient malo-lactic fermentation.
The cap was hand-plunged 3 or 4 times per day during the active part of the fermentation and then reduced for the remaining ‘on-skins’ period.
In addition to plunging the skins, we periodically used aerated pump-overs to assist in colour stabilisation and tannin management. Micro oxygenation was also used extensively on this wine to evolve the mouthfeel of the tannins (‘melt the tannins’).
A significant change to the 2013 Reserve Syrah was a reduction in the total time on skins – from 30 days (2013) to 17 days.