Georges Road ‘Block One’ Waipara Syrah 2011

Syrah from New Zealand - Canterbury & Waipara
Review Date : 25-Sep-2013
Full, deep, black-hued ruby-red colour with purple hues. The nose is firmly concentrated with ripe aromas of dark red berry fruits, black pepper, earth and minerals and violet florals, along with some complexing reduction nuances. Medium bodied, the fruit expression is stylishly restrained, with ripe black fruits and black pepper forming a sweetly rich and succulent core. The flavours unfold a subtle array of mineral and spice elements adding interest and detail. Well-balanced tannin extraction provides a fine tannin line with a firm but refined drive, and the palate has good acid tension. This is tight in construction and the flavours are carried to a very long and sustained finish. This is an elegant, sweet, black-fruited and peppery Syrah with freshness, fine concentration and linearity. Match with roasted red meat dishes and hard cheeses over the next 6-7+ years. MS clone fruit from the ‘Georges Road’ vineyard, destemmed, given an ambient soak and indigenous yeast fermented to 13.9% alc., the wine spending 38 days on skins and aged 10 months in 2 y.o. French oak barrels. 750 six-packs made. 18.0-/20 Sep 2013 RRP $28.50 Dark, deep, black-ruby colour with light purple hues on edge. This has a fresh and elegant nose of black fruits, violet-floral perfumes and white pepper, with subtle aromas of iron-earth, bacon and reduction. Medium-full bodied, this has moderately concentrated flavours of black berry fruits and plums, with notes of liquorice, dark spices, pepper and florals forming a good core. This is clean and has a fresh purity. The fruit is enlivened by racy acidity which contributes to a slippery mouthfeel. Fine, supple tannins provide support and the palate finishes with fresh acidity and gently sweet fruit notes. Drink this elegant, fresh and supple Syrah with Asian cuisine over the next 5-6+ years. MS clone fruit from ‘Georges Road' vineyard, hand-picked and fully destemmed but not crushes, ambient soaked and indigenous yeast fermented to 13.9% alc., the wine spending 38 days on skins. The wine was aged 12 months in 2 y.o. French oak barrels. 17.5/20 May 2012 RRP $26.50

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