SYRAH SUMMED UP

Australian Women’s Weekly NZ - - FROM THE VINEYARD -

PER­SON­AL­ITY?

A medium-bod­ied red with red/black berryfruit, plums, blue­ber­ries, fresh acid­ity and mod­er­ate tan­nins. Pep­pery spice, star anise, clove, liquorice and olives are com­mon; with age, earth/leather/com­plex spice el­e­ments emerg­ing.

WHERE?

Hawke’s Bay and Wai­heke Is­land grow most of our syrah, although it’s found in all NZ re­gions, al­beit some­times grown by only a scant hand­ful of pro­duc­ers. Syrah ripens at just the right time, ahead of au­tumn rains, and NZ’s el­e­gant, aro­matic style is more akin to its French cousins than the richer Aus­tralian wines.

EAT WITH?

Red/game meats, duck, bar­be­cues and char­cu­terie, casseroles/Bolog­nese.

AGE­ING?

Most NZ syrah is ready to drink on re­lease but 3-5 years in the bot­tle will add har­mony and com­plex­ity. The best wines should cel­lar for 10-15 years.

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