The individual parcels of syrah from each plot were destemmed for fermentation and remained on skins for extended maceration before pressing. It was then run off to a mixture of new and seasoned French oak barrels for 12 months’ maturation, during which time it was regularly topped and racked. The wine received a traditional egg white fining before bottling.
Hawke's Bay syrah is a Kiwi gem and a wine style which is now firmly planted on the map as a classic on the world stage. This example from Te Mata in New Zealand is a textbook example of the lighter side of the style, closer in many respects to pinot noir than to the stereotypically full-bodied shiraz of the new world, with flavours of black olive, pepper, rose petal, raspberry and bramble.