"Youthful, vibrant red with good cellaring potential" Bob Campbell, MW
"Designed as a serious, ageworthy wine that is approachable young, it is full-coloured & fragrant" Michael Cooper
Great with red meat dishes but especially good with game, especially duck & venison
Stonecroft Serine Gimblett Gravels Hawke's Bay Syrah 2021
Stonecroft Serine Gimblett Gravels Hawke's Bay Syrah 2021
Accolades
Awarded 93/100 Points & 4 Stars
Bob Campbell, Master of Wine, Real Review
Awarded 4.5 Stars
Michael Cooper
Description
- French oak
- Blueberry & plum
- Dark chocolate
- Smooth finish
"Moderately intense syrah with raspberry, plum and blackberry flavours together with dark chocolate, black pepper and spicy oak flavours. Youthful, vibrant red with good cellaring potential" Bob Campbell, Master of Wine, Real Review
"Certified organic, the 2021 vintage (4.5*) is a strongly varietal red, estate-grown, hand-picked and matured for over 18 months in seasoned French oak barrels. Designed as a serious, ageworthy wine that is approachable young, it is full-coloured and fragrant, with vibrant plum, spice and black pepper flavours, showing good concentration, fresh acidity and supple tannins. Still youthful, it should be at its best 2025+" Michael Cooper
Deep ruby red colour. A fruity bouquet with notes of blackcurrant and blueberry together with hints of pepper and spice. Rich black fruit flavours with a smooth finish. Will develop further complexity with bottle age.
The name ‘Serine’ came about after speculation over the origin of our oldest Syrah vines, which are the oldest Syrah vines in New Zealand. At one stage, it was thought the clone of Syrah might be Serine. That was never established but the name stuck. We pick our Syrah in a number of different batches, as we have different clones, vineyards and ages of vines. For the Serine Syrah we aim to make a serious wine which will develop in the bottle, but one which does not need to be cellared for years before drinking.
Hand harvested between 13th and 16th April 2021. Fermented in open-top stainless steel fermenters. Hand plunged two times daily. Post fermentation soak for two to three weeks followed by maturation in barrel. Matured in seasoned French oak barrels for over 18 months.
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