• French oak
• Black currant
• Mocha & cocoa powder
• Complex tannins

"From the smallest vineyard in the Gimblett Gravels subregion. Co-fermented with 7% grüner veltliner skins for colour stability, complexity of tannin and a spicy, aromatic lift. The wine certainly has a great depth of colour, with rich, ripe flavours including Black Doris plum, liquorice, cocoa powder, mocha and a suggestion of violet. A generously proportioned wine with an appealingly supple texture. Should age well" Bob Campbell, Master of Wine, Real Review, Mar 2021

"This is a single vineyard expression of Syrah, 60% whole cluster and co fermented with a small portion of Gruner Veltliner skins. Matured for 14 months in new and seasoned French oak. The resulting wine showcases aromas of spices and black fruits, crushed black currant berries and raspberry, violets, clove and toasty barrel scents. A complex and intriguing bouquet, quite powerful and very youthful. On the palate - delicious! Flavours of black fruits and currants, wild berries and spices from barrel and fruit, licorice and clove, some meat moments, pepper and iron-like stony soil qualities. Complex, lengthy and still rather youthful. Decant for service if you must, but best left till late 2022 then enjoy through 2030+" Cameron Douglas, Master Sommelier, May 2021

"Stylish and dense, with more complexity surely in store" Richard Hemming, Mater of Wine, Jancisrobinson.com, May 2021

In the true expression of cool-climate Syrah, this wine exudes freshly cracked black pepper, crushed violets, red amd black forest fruits and savoury smoky nuances, It has crunchy lifted, acidity which carries the defined, fine-grain tannins and background of spicy, savoury oak. This wine is abut fragrance and texture, which is assisted by pioneering co-fermentation technique with a small proportion of Grüner Veltliner skins as well as whole-cluster fermentation. The co-fermentation gives a white pepper spice quality to the flavour spectrum and intensifies and stabilises the brilliant purple hue of Syrah. The result is layers of complexity in flavour and tannins which will allow an intriguing long-term ageing potential.

2018 was in a similar vein to 2017 a challenging vintage in Hawkes Bay with drought early season followed by significant rain events during late Summer / early Autumn. Thankfully however, the disease potential and stress were less than in 2017. Dom and Rachelle worked relentlessly in the vineyard to ensure the fruit got through and was clean, with vibrant and exressive cool-climate Syrah characters to the fore.

Element is operated by Dominic and Rachelle Smith and is the smallest vineyard in the Gimblett Gravels Winegrowing District. The Syrah is made up of mostly Chave clone, with the balance to Mass Selection/Stonecroft clone. It is VSP trained and cane pruned, and it is run with true respect to the land environment with no herbicides or systemic controls used.

The team hand-picked the fruit on the 6th April 2018. They're starting to know this vineyard very well now and can tell that 60% wole bunch component brings out the best balance between fruit and structure. They again co-fermented with a small proportion of Grüner Veltliner skins for the vibrant, dark purple hue that is desired from co-pigmentation of tannins and anthocyanins as well as the aromatic contribution of fresh black and white pepper spice. The tank was hand-plunged 4-6 times a day during the peak of fermentation (hard work!), and after 16 days was drained and ressed to new and seasoned French oak. The wine was bottled without filtration on 19th June 2019.