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Featured Reviews

Elephant Hill Hawke’s Bay Syrah 2015

09 June,2017
We have seen a phenomenal rise in the quality of Elephant Hill wines over the past few years. Winemaker Steve Skinner’s focus on quality for all his wines has paid dividends and in particular, the Chardonnay, Bordeaux-varietal reds and Syrah bottlings can be regarded as sitting amongst the best made in the Hawke’s Bay. Much of this coincides with the acquisition of inland vineyards in the Gimblett Gravels and Bridge Pa Triangle districts to supplement and complement the fruit from the home coastal vineyards at Te Awanga. The added complexities, layering and completeness of the wines now is very noticeable. Here, I review the new release 2015 Hawke’s Bay Syrah.


Elephant Hill Hawke’s Bay Syrah 2015

Syrah from New Zealand – Hawke’s Bay

Full, dark, deep purple-hued black-red colour, a little lighter on the rim. The nose is elegant and refined with intense and penetrating aromas of ripe blackberry fruit entwined with Asian spices and liquorice, revealing an amalgam of violet florals and black pepper. The aromatics grow in volume with aeration. Medium-full bodied, the palate is elegantly proportioned with rich and succulently ripe flavours of blackberries, dark raspberries and dark-red plum fruit melded with spice and liquorice notes. The fruit is lifted by violet floral perfumes and black pepper hints. The palate has excellent depth and is supported by very fine-grained tannin extraction with balanced acidity. This has good vitality and a positive drive carrying the wine to a long and sustained, beautifully elegant, aromatic finish. This is an elegant and refined Syrah with beautifully aromatic blackberry, dark raspberry and plum fruit melded with liquorice, spices, floral and peppery detail on a vibrant, fine-structured palate. Match with lamb, beef, venison and game meat over the next 6-7+ years. A blend of 46% MS, 36% 470, 9% clone 877 and 8% Chave clone fruit from the company’s Gimblett, Te Awanga and Triangle vineyards, fully destemmed and co-fermented with 1% Viognier as whole clusters to 13.5% alc., the wine aged 13 months in 30% new French oak, then given a further 12 months on lees. 19.0-/20 Jun 2017 RRP $34.00
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