• French oak
• Blackberry & plum
• Lees spice
• Smooth tannins

"Deep purple with a ruby-black hue, lighter on the rim. The nose is lush and broody with blackberry, plum, chorizo, tar, violet, and dark spice aromas. Full-bodied, aromas of blackberry and dark plum entwined with violet, black pepper, liquorice, chorizo, tar and herb. The fruit is dense with rich, complex, deep flavours, unfolding savoury and floral layers. Dusty, ripe tannins provide a structured framework, flowing with lively acidity to a juicy, long finish. This black-fruited Syrah shows structure and concentration with a wide range of flavours and fine, smooth tannins" Candice Chow, Raymond Chan Reviews, Jun 2023

"Bright, youthful, fresh and engaging bouquet of Syrah with an immediate flourish of fresh red berries, lees spices, a touch of white pepper and red currant. Following this are scents of red flowers and some barrel spice qualities. Very youthful and quite taut on the palate with acidity fresh new berry flavours dominating. Firm tannins and judicious use of oak appeal. Well made and ready to imbibe from 2024 through 2029" Cameron Douglas, Master Sommelier, Jun 2023

A fragrant aroma black cherry and fragrant blueberry with hints of black pepper and 5 spice with a hint of musk and thyme underlining the complex bouquet. This is a beautifully balanced wine with Black Doris plum, blackberry and sweet prune supported by a silky textured palate with firm but fine-grained tannins and a hint of oak giving this Syrah great structure and length. The wine will cellar gracefully for several years. Preferred drinking from late 2023 till 2035 or beyond.

Our Syrah vines are grown at our Paritua Vineyard on Maraekakaho Road. The vines are managed to crop light and have good fruit exposure. Fruit thinning takes place to one bunch per cane to maximize ripening potential. Harvest is all by hand once the grapes have achieved physiological ripeness.

Whole bunches are destemmed and partially crushed. We aim for about 20% whole berry in the tank. After several days the ferment is started and kept under 30°C. Regular pump-overs will keep the cap submerged and extract the fine skin tannins present in this wine. Malolactic fermentation takes place in tank during maceration. The wine undergoes elevage for 12 to 14 months in a mix of 225L oak barriques and 500L oak puncheons, it is racked once before bottling the year following harvest. We use French oak of which 50% is new.

Food Pairing: Wild venison, wild mushroom pappardelle, smoked meats.