REGION: Hawke's Bay, Gimblett Gravels

Winemaking Notes:

2004 / 2005 was a frustrating growing season in Hawke’s Bay. Conditions were ideal for flowering in November but December was unseasonably cool and this slowed vine development. January and February were warm and dry allowing excellent flavour development in the grapes. Heavy rains in March and intermittent rain in April made for challenging harvest conditions. The pleasing consequence of this unusual growing season, was we experienced early development of flavours and tannins before high sugars, so our wines have ripe flavours and structure without excessive alcohol.

Te Awa Syrah 2005 was fermented in open topped vats and the must was hand plunged to allow gentle extraction of tannin. After fermentation the new wines were left to macerate with their skins for around two weeks during which time we monitored the development of structure and balance. When we felt balance had been attained, each vat was pressed and the wine went to barrel to complete the malo-lactic fermentation. Te Awa Syrah 2005 spent 12 months in French oak barrels with 20% in new oak.

Tasting Notes:

Deep red with purple highlights. Complex aromatics of dark coloured flowers, warm spice and black pepper with touches of vanilla and hints of game.

Vibrant flavours of spice and dark fruits on the palate wrapped in a silky texture with a lingering warm, velvety, aromatic finish. Te Awa Syrah has the hallmark of vibrant flavours, silky texture and finely integrated tannins. 2005 is a medium bodied aromatic wine that is beginning to show its pedigree and will continue to develop its true characteristic over the coming year. Drink 2006 - 2012