This wine is produced on the Gimblett Gravels, a region famed in New Zealand for producing some great reds.
This is a concentrated Syrah, powerful fruit and rich. Quite a serious red from a country most famous for its whites.
Drink now + 2 years
International Wine Challenge 2009
Decanter World Wine Awards 2009
International Wine and Spirit Competition 2009
The Hawke's Bay region of New Zealand
Perched on the east coast of the southern half of the north island (still with us?), Hawke's Bay has about 350km of coastline while most of the vineyards can be found surrounding the cities of Napier and Hastings. The vineyards vary in soil (thought to be more than 25 different types following the collision of a series of valleys, there are notable variations in altitude too.
As a winemaking region, Hawke's bay is New Zealand’s oldest and second largest and it has the largest planting of red wine grape varieties in the country. This is one of the reasons why Hawke's Bay has made a name for itself with red grape varieties other than Pinot Noir (unlike most of the rest of the country) and in fact, the region’s most recent vintage meant it produced more than 85% of the country’s Syrah whereas Cabernet Sauvignon and Merlot thrive here too. Chardonnay is the region’s best white wine by some distance.
Hawke's Bay has the highest percentage of Sustainable Winegrowing NZ accredited wineries in the country and of the 172 vineyards in the region, 70% are accredited.
Certainly one of France’s oldest grape varietals, with many believing it has been grown here since Roman times. It is responsible for some of the greatest reds in Northern Rhône, with plantings being increased in the south of France to improve blends. Whilst having not travelled the New World as much as Cabernet Sauvignon, it has proven very successful in Australia, Argentina and California.
Typically Syrah/Shiraz is very deep in colour and has blackberry fruit flavours. In cooler climates the tannin levels can be very high and the blackberry fruit can be accompanied by notes of black pepper and sometimes mint. Hot climate Syrah/Shiraz is more full bodied, with soft tannins and earthy, leathery flavours with spice notes that are more like liquorice and anise. Like Cabernet Sauvignon, Syrah/Shiraz can age very well.
Syrah/Shiraz Food Match: Lamb's liver with bacon and onions
Food matching with Syrah/Shiraz depends hugely on the style of wine so we would urge a little caution and common-sense when endeavouring to partner this noble black grape variety with your culinary feast of choice. In this instance we are recommending a rich, hearty lamb’s liver recipe which is ideal for the incoming cold-snap of weather, with a classical Old World style Syrah from the Rhône.
Salads & Vegetables
A good tapas-style dish of chorizo and spicy sausages would work well here, and grilled chicken or beef salad would also be a winner.
Fish & Seafood
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Best suited to cream based sauces like a good white or cheese sauce found in dishes such as lasagne and carbonara.
Best suited to rich flavoursome meats such as duck, goose and venison but would also work well with a roasted or grilled joint of beef or lamb.
Herbs & Spices
Best matched to black pepper, chives, cloves and coriander - big flavours! We would also recommend using sage, but very much in moderation.
A great wine to have with anything with a kick to it, such as Mexican and Indian cuisine - it can handle the lot.
Delicious with creamy blue cheeses and mature Cheddar, it also works a treat with Parmesan!