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