Hawkes Bay Syrah

From our Babich estate-owned vineyards in both the Gimblett Gravels and Bridge Pa Triangle regions, this wine offers delicate raspberry and floral flavours in a light, fresh and peppery style. It is sometimes co-fermented with a small amount of Viognier.

Select Vintage

2017

Grape:

Syrah

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

1-5 years

Production Notes:

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.

Technical Notes:

Alcohol: 12.5%
TA: 6.0 g/l
pH 3.67
RS: Dry

Tasting Notes:

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.

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2016

Grape:

Syrah

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

2-8 years

Production Notes:

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.

Technical Notes:

Alcohol: 12.5%
TA: 6.2 g/l
pH 3.66
RS: Dry

Tasting Notes:

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.

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Technical

Alcohol:

12.50%

Clonal Selection:

MS

Fermentation Vessel:

Stainless steel tanks

Filtration:

Yes

Fining:

Gelatine

Grape:

Syrah

Harvest Analysis:

Various

Harvest Dates:

1st-15th April

Harvest Method:

Machine

Malolactic:

Yes

Maturation:

7 months

pH:

3.66

Processing:

Cold soak, extended skin maceration

Residual Sugar:

Dry

TA:

6.2

Year:

2016

Awards

GOLD MEDAL – China Wine & Spirits Awards  2017

4 STARS – Raymond Chan, www.raymondchanwinereviews.co.nz, Apr 2015

Reviews

“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

2015

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

2-8 years

Production Notes:

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.

Technical Notes:

Alcohol: 13%
TA: 6.3g/l
pH: 3.72
Residual Sugar: Dry

Tasting Notes:

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.

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2014

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

2-8 years

Production Notes:

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.

Technical Notes:

Alcohol: 12.5%
TA: 5.8g/l
pH: 3.65
Residual Sugar: Dry

Tasting Notes:

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.

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2013

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

2-8 years

Production Notes:

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.

Technical Notes:

Alcohol: 12.5%
TA: 6.4g/l
pH: 3.62
Residual Sugar: 0g/l

Tasting Notes:

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.

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Technical

Year:

2013

Awards

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

Reviews

“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

2012

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

2-8 years

Production Notes:

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.

Technical Notes:

Alcohol: 12.0%
TA: 6.0g/l
pH: 3.79
Residual Sugar: 0g/l

Tasting Notes:

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.

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2011

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

2-8 years

Production Notes:

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.

Technical Notes:

Alcohol: 12.5%
TA: 6.1g/l
pH: 3.77
Residual Sugar: 0g/l

Tasting Notes:

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.

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2009

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

2-8 years

Production Notes:

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.

Technical Notes:

Alcohol:12.5%
TA: 5.9g/l
pH: 3.71
Residual Sugar: 0g/l

Tasting Notes:

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.

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2008

Region:

Hawke's Bay

Recommended Food:

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.

Recommended Cellaring:

2-8 years

Production Notes:

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.

Technical Notes:

Alcohol:12.0%
TA: 5.8g/l
pH: 3.59
Residual Sugar: 0g/l

Tasting Notes:

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.

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Technical

Year:

2008

Awards

SILVER MEDAL – Sommelier Wine Awards 2013

Reviews

“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