Doc­tor’s or­ders

Doc­tor’s or­ders

Weekend Herald - Canvas - - CON­TENTS - Yvonne Lorkin YVONNE LORKIN IS CO-FOUNDER AND CHIEF TAST­ING OF­FI­CER OF WINE­FRIEND.CO.NZ AND A WINE WRIT­ERS OF NZ MEM­BER.

TRIN­ITY HILL HOMAGE HAWKE’S BAY SYRAH 2016 $140

In­hale. Ex­hale. For starters, an “Homage” is not made un­less the grapes have been blessed by the weather gods and care­fully coaxed through the sea­son and into the bot­tle by fairies, Care Bears and My Lit­tle Ponies. This is the 10th re­lease of what’s now con­sid­ered a “Su­per Clas­sic”, by the Gan­dalf of NZ Wine Crit­ics, Michael Cooper, and I’d back him on a One Wine To Rule Them All quest any day. One hun­dred per cent syrah har­vested from the Gim­blett Grav­els and Roys Hill has cre­ated a wine scented with red rose, pink pep­per­corns, charred cedar soaked in caramel, dark berries and hedgerow fruits. The mouth­feel is silky, se­duc­tive and the grip­ping tan­nins add com­plex­ity to the den­sity and weight of this pow­er­fully built wine.

Sip with: veni­son carpac­cio. trin­i­ty­hill.com

GEORGES ROAD CU­VEE 43 WAIPARA SYRAH 2016 $45

Kirk Bray knows how to put an im­pres­sive syrah to­gether from his lit­tle vine­yard in North Can­ter­bury, and this new cu­vee is a beauty. One sniff screams “Vi­o­lets ahoy!” Then soft co­coa and cherry fol­low and merge with earthy, for­est floor and foxy, gamey spices. It’s liv­ing proof that su­per­model syrah can come from the south and I love it.

Sip with: roasted slabs of aubergine with red onion and driz­zled with pep­per, yo­ghurt and lemon. georges­road­wines.co.nz

MIS­SION ES­TATE JEW­EL­STONE GIM­BLETT GRAV­ELS SYRAH 2016 $50

As Tana Umaga once said, “This isn’t tid­dly­winks mate, it’s a con­tact sport.” And so it is with the Global Syrah Masters Champs. Held in Lon­don and judged by Masters of Wine, Mas­ter Som­me­liers, and palates pro­tected by mil­lion pound in­surance poli­cies, it’s war among the finest syrahs in the world. This wine scooped a gold medal for its power, it’s mus­cu­lar mouth­feel, it’s fine-grained, yet cheek-puck­er­ing tan­nins and spicy, flo­ral per­fume. It’s glo­ri­ous.

Sip with: Jan Bil­ton’s cof­fee-braised beef. mis­sion­es­tate.co.nz

An ‘Homage’ is not made un­less the grapes have been blessed by the weather gods and coaxed into the bot­tle by fairies, Care Bears and My Lit­tle Ponies.

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