From our Babich estate-owned vineyards in both the Gimblett Gravels and Bridge Pa Triangle regions, this Hawke’s Bay Syrah offers delicate raspberry and floral flavours in a light, fresh and peppery style. It is sometimes co-fermented with a small amount of Viognier.
Syrah
Hawke's Bay
Makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sun dried tomatoes.
1-5 years
Syrah from both the Bridge Pa and Gimblett Gravels sub-regions were co-fermented with a small percentage of Viognier grape. After a period of maceration on skins, the wines were run off to oak and left to mature for 7 months.
Alcohol: 13.0%
TA: 5.9 g/L
pH 3.70
RS: Dry
Aromas of violet, plum and white spices with raspberry and vanilla notes. On the palate, plum and Morello cherry with black pepper and cedar. Medium weight with upfront volume, fine grained density and vibrant red fruit on the warm finish.
Syrah
Hawke's Bay
This Hawke's Bay Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
1-5 years
Syrah from both the Bridge Pa and Gimblett Gravels sub-regions were co-fermented with a small percentage of Viognier grapes. After a period of maceration on skins, the wines were run off to oak and left to mature for 6 months.
Alcohol: 12.5%
TA: 6.2 g/L
pH 3.59
RS: Dry
Dark berries and plum aromas with a sweet earthy note, vanilla and nutmeg. Medium weight with good volume and fine coating tannins. Flavours led by black and red cherries, followed by raspberry, cedar and a lingering spice with plum.
13.0
MS & 470
Co-fermented with Viognier
Stainless steel vats
Yes
Gelatine
Various
25th March to 9th of April
Machine harvested at night - de-stemmed in Vineyards
Yes
6 months
3.59
Open rollers (un-crushed berries)
Dry
6.2 g/L
2018
“An attractive, drink-young style, this medium-bodied red is vibrant and supple, with youthful, plummy, spicy flavours, fresh acidity and gentle tannins.”
– Winestate Magazine, Nov 2019 issue
Syrah
Hawke's Bay
This Hawke's Bay Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
1-5 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.5%
TA: 6.0 g/l
pH 3.67
RS: Dry
Aromas of dark plum, cherry, and boysenberry with vanilla. Medium weight and supple with a sweet fruited entry of raspberry and blackberry. Savoury leather and dried herbs join on the mid-palate and spice notes linger.
12.1%
MS & 470
Co-fermented with Viognier
Stainless steel vats
Yes
Gelatine
Various
2-3rd April
Machine
Yes
7 months
3.67
De-stemmed, open rollers (uncrushed)
Dry
6.0g/L
2017
91 POINTS – James Suckling, www.jamessuckling.com, Oct 2018
SILVER MEDAL – International Wine Challenge China 2019
SILVER MEDAL – Royal Easter Show Wine Awards 2019
“This has very attractive, spicy, fragrant lift. Nicely played, fragrant oak adds complexity to the plums and blackberries. The palate has a smooth, supple and juicy array of sweetly spiced blueberries and blackberries and a fresh finish.”
91 POINTS
-James Suckling, www.jamessuckling.com, 2018
Syrah
Hawke's Bay
This Hawke's Bay Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.5%
TA: 6.2 g/l
pH 3.66
RS: Dry
Aromas of white spice and mineral mixed with dried herbs, sweet dark plum and black pepper. The palate shows similar themes to the nose with vanilla notes, raspberry and earth. Fine tannins, smooth & pleasantly viscous. Complex and lingering.
12.50%
MS
Stainless steel tanks
Yes
Gelatine
Various
1st-15th April
Machine
Yes
7 months
3.66
Cold soak, extended skin maceration
Dry
6.2
2016
GOLD MEDAL – China Wine & Spirits Awards 2017
4 STARS – Raymond Chan, www.raymondchanwinereviews.co.nz, Apr 2015
“Dark, deep, purple-hued black-red colour with a lighter rim, very youthful in appearance. The nose is bright and vibrant with well-concentrated primary aromas of blackberries and raspberries entwined with savoury herbs and white pepper, unfolding violet floral perfumes. Medium-bodied, the palate is elegantly concentrated with a core of blackberry and raspberry fruit along with fresh herbs and while pepper. The flavours are up-front and primary in expression, and are supported by fine-grained, but modest tannin extraction and soft, integrated acidity. The flavours recede as the wine leads to a light peppery finish. This is an elegantly concentrated, up-front Syrah with flavours of blackberries, raspberries, white pepper and herbs on a soft-textured palate.”
4 STARS -Raymond Chan, www.raymondchanwinereviews.co.nz, Apr 2015
“Blended from Gimblett Gravels and Bridge Pa Triangle fruit, the 2016 Syrah is a fragrant, medium-bodied wine for early consumption. Cracked pepper and ground clove accent bright cherry fruit in this easy, silky-textured quaffer.”
-Joe Czerwinski, Wine Advocate, Feb 2018
Hawke's Bay
This Hawke's Bay Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 13%
TA: 6.3g/l
pH: 3.72
Residual Sugar: Dry
Sweetly scented spice and raspberry, with darker notes. Supple and smooth on entry. Red and black fruits, with a hint of pepper and clove with a lingering finish.
2015
4 STARS – Raymond Chan, www.raymondchanwinesreviews.co.nz, July 2016
“Lovely fresh, ripe Hawke’s Bay fruit with wild raspberry and black cherry aromas; suggestions of white pepper interwoven with spicy oak; vibrant and forward. On the palate – juicy, fresh, fruit laden and dry with mild pepper spice and oak layers, fine tannins and medium+ acidity, lovely balance with a drink-now capacity and some ageing potential.”
-Cameron Douglas MS in NZ Liquor News April 2016
“Deep, black-hued ruby-red colour with youthful purple hues. The nose is elegant and initially slender with a concentrated, fruit-focussed core of ripe black berried fruits, dark raspberries and violet florals, unfolding black and white pepper nuances. Medium-bodied, the palate has finely presented flavours of blackberries along with black and white pepper, spices, violet florals and liquorice. The fruit is bright and vibrant and the mouthfeel enlivened by fresh acidity, with balanced, supple tannins in support. The soft juicy core carries to a plush finish with black fruits, spices and florals. This is an elegant, bright-fruited Syrah with freshness and supple tannins.”
4 STARS
-Raymond Chan, www.raymondchanwinesreviews.co.nz, July 2016
Hawke's Bay
This Hawke's Bay Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.5%
TA: 5.8g/l
pH: 3.65
Residual Sugar: Dry
Black plum with a vanilla lift. White pepper and cinnamon are also apparent on the nose. There are red and dark fruits on entry in the mouth, fleshy. Fine grained tannins.
2014
GOLD MEDAL – China Wine & Spirits Awards 2015
“The 2014 vintage is a full-coloured, medium-bodied, softly textured red with fresh plum and black-pepper flavours, showing clear-cut varietal character, and a smooth finish.”
-Michael Cooper, www.michaelcooper.co.nz
“Thinking Rhone Valley when capturing the bouquet – plum and raspberry with lighter red and black fruits, mild vanilla and a mix of spice including pepper. On the palate – fruity, dry and still thinking Rhone Valley with raspberry and plum, pepper and light fragrant baking spices, medium tannins, medium+ acidity, balanced and well made.
-Cameron Douglas, Master Sommelier, The Shout NZ, Sept 2015 issue
Hawke's Bay
This Hawke's Bay Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.5%
TA: 6.4g/l
pH: 3.62
Residual Sugar: 0g/l
Black plum with a vanilla lift. White pepper and cinnamon are also apparent on the nose. There are red and dark fruits on entry in the mouth, fleshy. Fine grained tannins.
2013
SILVER MEDAL – New World Wine Awards 2014
90 POINTS – -The Wine Advocate, Lisa Perrotti-Brown, eRobertParker.com #216 (Part 2) Jan 2015
4 STARS, 92 POINTS – Bob Campbell, www.bobcampbell.nz
“Boldly coloured, very fresh and vibrant red, medium-bodied, with strong plum and black pepper flavours and gentle tannins. Fruit-driven style, delicious young.” -Winestate Magazine, Nov/Dec 2014 issue”
“Fruit from the ‘Irongate’ vineyard in the Gimblett Gravels fermented to 12.5% alc., the wine aged 11 months in French oak. Very dark, near impenetrable black-hued purple-red colour, very youthful in appearance. This has a tightly concentrated and intense nose of ripe black berried fruits, raspberries and red liquorice, along with spiced plums, pepper and violet floral nuances. Medium-bodied, firm and tightly held flavours of black berried fruit, black pepper and spices form a deep core with good linear drive. The fruit is supported by fine, firm tannins, with balanced background acidity. The extraction provides a drying structure and mouthfeel leading to a moderately long finish with black pepper and spice elements. This is a fine, firm and tightly bound Syrah with deep, black fruit flavours. Match with barbecued red meat dishes and hard cheeses over the next 5-6 years.”
4 STARS
-Raymond Chan, www.raymondchanwinereiews.co.nz, Sept 2014
“Deep garnet-purple colored, the 2013 Classics Range Syrah has lovely red and black fruits, black raspberry, some pepper and Provence herbs. It gives quite a peppery palate with red plums filling the mouth and supported by a medium level of chewy tannins, before going long and herbal / peppery in the finish. Very good wine that perhaps just needs a bit more oomph.”
90 POINTS
-Lisa Perrotti-Brown, eRobertParker.com #216 (Part 2) Jan 2015
“Big, rich, fruit-focused Syrah with plum, black currant, chocolate, vanilla and black pepper flavours. Mouth-filling red with concentrated ripe fruit characters. Nicely structured with sweet, ripe tannins. Although approachable now the wine should age well. Great value.”
4 STARS
92 POINTS
-Bob Campbell, www.bobcampbell.nz
Hawke's Bay
This Hawke's Bay Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards in mid April and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.0%
TA: 6.0g/l
pH: 3.79
Residual Sugar: 0g/l
A good depth of colour precedes pleasing ripe summer fruit aromas. Black plum and spice are also apparent on the nose. There is a sweet plum entry in the mouth, which develops into concentrated fruit with subtle savoury notes and a touch of leather. Tannins satisfy the palate and fruit lingers on the finish. Drinking well now, and will age gracefully.
2012
“The 2012 vintage is a bright ruby-hued, medium to full-bodied wine, fresh and supple, with berryish, peppery flavours, showing a touch of savoury complexity, and drink-young appeal.” -Michael Cooper, www.michaelcooper.co.nz
“Pale to medium garnet-purple in color, the 2012 Gimblett Gravels Syrah has a nose of warm red cherries, mulberries and black pepper with a hint of star anise. Light-bodied and somewhat lean in the mouth, it has a low to medium level of chewy, astringent tannins and a finish of moderate length.”
-Lisa Perrotti-Brown, www.eRobertParker.com, #209, Oct 2013
Hawke's Bay
This Hawke's Bay Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards in mid April and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.5%
TA: 6.1g/l
pH: 3.77
Residual Sugar: 0g/l
Black plum with a vanilla lift. White pepper and cinnamon are also apparent on the nose. There are red and dark fruits on entry in the mouth, fleshy. Fine grained tannins.
2011
“Youthful and bright, the nose shows red plum, cherry, spice and subtle black pepper notes. It’s juicy and rounded on the palate with soft mid palate and a pleasant dry finish.”
-Sam Kim, www.wineorbit.co.nz , Sept 2012
“Light ruby-red colour with some purple hues. The bouquet is light and delicate with aromas of red and black berries along with some white pepper and red florals, expressed without complication. Light-medium bodied, flavours of white pepper, spiced red fruits, herbs and florals show with some delicacy. The acidity is noticeable, and moderate extraction allows the lively fruit to come to the fore, and lead to a light, simple, clean-fruited finish. This is a light, spicy, Pinot Noir-like, cooler Syrah with plenty of freshness. Serve with Middle Eastern and Asian cuisine over the next 3+ years.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2012
“The 2011 vintage was matured in French oak casks (20 per cent new). Fullish in colour, it’s a medium-bodied style, spicy and supple, with sweet-fruit flavours and some savoury complexity.”
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013
“Light in colour and manner, with simple fruit flavours and some gentle oak. Well made, charming red wine that is mellow and pretty, and well suited to purpose.”
-Hospitality/Thirst Magazine, April 2013
Hawke's Bay
This Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards in mid April and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol:12.5%
TA: 5.9g/l
pH: 3.71
Residual Sugar: 0g/l
A good depth of colour preceeds pleasing ripe summer fruit aromas. Black plum and spice are also apparent on the nose. There is a sweet plum entry in the mouth which develops into concentrated fruit with subtle savoury notes and a touch of leather. Tannins satisfy the palate and fruit lingers on the finish.
2009
“Fruit from the Gimblett Gravels, Hawke’s Bay, fermented to 12.5% alc., the wine aged 6 months in seasoned oak. Dark ruby-red with good depth of colour, this has a restrained bouquet of dark, spicy, blackcurrant, liquorice and pepper aromas, hints of bacony oak, along with notes of iron and earth, very representative of the Gimblett Gravels. Medium-bodied, this is a soft-textured wine with gentle, spicy, black berry and peppery fruit flavours. This is harmonious and balanced with moderate extraction, supple tannins and low acidity. The finish is soft, but sustained with spice and pepper notes. A soft, mellow and very accessible Syrah, this has classic black fruit, pepper and spice flavours that will be a match with pizza and barbecued food over the next 3-4+ years.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2012
Hawke's Bay
This Syrah makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sundried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards in mid April and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol:12.0%
TA: 5.8g/l
pH: 3.59
Residual Sugar: 0g/l
A good depth of colour precedes pleasing ripe summer fruit aromas. Black plum and spice are also apparent on the nose. There is a sweet plum entry in the mouth, which develops into concentrated fruit with subtle savoury notes and a touch of leather. Tannins satisfy the palate and fruit lingers on the finish. Drinking well now, and will age gracefully.
2008
SILVER MEDAL – Sommelier Wine Awards 2013
“Warm, well-textured syrah, from a sub-region getting known for its flavours from this variety. Youthful, but working well already with dinner. Looks good drinking for three more years.” -Peter Saunders, Hospitality Magazine, July 2010 “Light, fresh and peppery wine with delicate raspberry and floral flavours. Simple, easy-drinking Syrah showing good purity and length.”
-Bob Campbell, www.bobswinereviews.co.nz, 2010
“A good depth of colour precedes pleasing ripe summer fruit aromas. Black plum and spice are also apparent on the nose. There is a sweet plum entry in the mouth, which develops into concentrated fruit with subtle savoury notes and a touch of leather. Tannins satisfy the palate and fruit lingers on the finish. Drinking well now, and will age gracefully.”
-TiZwine.com. 30 August 2010
“Red plum and toffee of the nose. Light bodied, soft and straightforward with plum, red fruits and white pepper. Rather cedary, resinous oak.”
-WineNZ Magazine , Spring 2010
“The nose is ripe and gently fragrant displaying red/black plum, cherry and subtle spice characters. It’s rounded and smooth on the palate with nicely weighted mid palate and fine tannins. An easy-flowing and pleasant drinking Syrah. At its best: now to 2013.”
-Sam Kim, Wine Orbit, Oct 2010
“Medium-bodied, it is fresh and vibrant, with ripe plum, spice and black-pepper flavours, some earthy, savoury notes, and drink-young charm.”
-Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011
“100% Hawke’s Bay fruit fermented to 12.0% alc., the wine matured 11 months in French oak. Bright ruby-red colour with a pale edge, this has a fresh, uncomplicated and fragrant nose of dark berry fruits, red florals and white pepper with some herbal notes. Medium-weighted, this is an elegantly expressed wine with cooler-spectrum, black and red berry fruits, white pepper and spice flavours. The palate is moderately extracted and has good acidity to provide balance. Serve with antipasto, poultry, pizza and pasta over the next 2-3+ years.”
-Raymond Chan, wwwraymondchanwinereviews.co.nz, April 2011
“Plenty of personality in this elegant Syrah, with its white pepper and raspberry flavours alongside vanilla, oak notes and plums. ‘Fantastic value, lovely length, great acidity – I love the finish,’ said James Hocking of The Vineyard Group.”
SILVER MEDAL
-Sommelier Wine Awards 2013
