Theory & Practice Hawke’s Bay Syrah 2013

Syrah from New Zealand - Hawke's Bay
Review Date : 06-Mar-2016
Bright ruby-red colour. The nose is bright with vibrant and ripe aromas of dark raspberry and black berried fruits entwined with Asian spices, black pepper, the aromatics lifted by dark red florals and growing in depth with aeration. Rich and sweet-fruited on palate, with black berry, raspberry and black pepper flavours, the wine is vibrant and juicy and enhanced by spices and floral fragrant notes. Soft acidity adds to the plush mouthfeel, and the palate is guided by fine-grained tannins. A rich wine with a degree of fineness. Chave and MS clone fruit from an inland Gravels vineyard, hand-picked, destemmed, given a cold soak and indigenous yeast fermented to 13.5% alc., the wine aged 20 months in 20% new French oak barrels. 18.0+/20 Mar 2016 RRP $25.00 Very dark, deep, purple-hued ruby-red colour, very youthful in appearance. This has an elegant nose with tightly bound aromas of ripe black berried fruits entwined with black pepper, violet florals, iron-earth and mineral elements. The oaking is very sensitive. Earthy detail unfolds as the fruit grows in depth with aeration. Medium-full bodied, the palate is tight and elegant in proportion with a concentrated core of ripe black fruits, black pepper, earth and minerals. Some floral aromatics provide lift, enhancing the vitality of the fruit. Fine-grained tannin extraction provides a refined structure and line and the mouthfeel flows easily with good acid energy. The flavours lead to a rich and sustained finish with earthy berry and peppery fruit. This is an elegantly concentrated, fine-grained Syrah with black fruits, florals and iron-earth flavours. Serve with roasted game meat dishes over the next 6-8 years. Chave and MS clone fruit from an inland Gravels vineyard, hand-picked, destemmed, given a cold soak and indigenous yeast fermented to 13.5% alc., the wine aged 20 months in 20% new French oak barrels. 18.0+/20 May 2015 RRP $24.99

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