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Featured Reviews




Little Wing Waiheke Island Syrah 2016

13 June,2018

Little Wing is the Waiheke Island label of Gillian and Gareth McLachlan, both viticulture and oenology graduates, the former from California, and the latter from New Zealand, who decided to make Rhone-styled wines in New Zealand after working in different wine regions of the world. In 2014, they purchased a nearly abandoned oceanfront vineyard in Oneroa on Waiheke Island and have been reviving the property and vines and replanting new areas. There are now 2 ha planted, 70% to Syrah with some Marsanne and Viognier. The vines are close-planted at 6,500 plants per ha. Gillian and Gareth tend to the viticulture personally and employ organic regimes. The wine is made on site. They have released a Syrah, Marsanne/Viognier, Rosé of Syrah and a methode ancestrale. www.facebook.com/littlewingvineyard

FEATURED WINES IN THIS REVIEW



Little Wing Waiheke Island Syrah 2016

Syrah from New Zealand – Northland & Auckland

18/20

Very dark, deep, black-hued purple-red colour, a little lighter on the rim, youthful in appearance. The nose is elegant in proportion and tightly bound with intense, fragrant aromas of black-berried fruits entwined with white and black pepper, aniseed and an array of Asian spices, unveiling hints of black minerals. The aromatics show good penetration. Medium-bodied, the palate is elegant in presentation with refined and slender, but tightly bound aromatic flavours of black berried fruits, black and white pepper, spices and minerals. The fruit is poised with soft, lacy acidity providing energy, and underlined by fine-grained tannin extraction lending good structure and grip. The wine carries to a long and sustained finish. This is an elegant, penetratingly aromatic Syrah with black fruits, pepper, spices and minerals on a poised palate with light acidity and fine tannin structure. Match with lamb, beef and venison, and Middle Eastern fare over the next 6-7+ years. Clones Chave, 174 and 470 from 8 y.o. vines, hand-picked and indigenous yeast fermented with 20% whole bunches to 12.5% alc., the wine aged 12 months in 35% new oak followed by a further 4 months in tank. 18.0/20 Jun 2018 RRP $60.00

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