|
WINE ANALYSIS
Harvest Detail:
Picked 22/3 - 16/4/06
Brix avg. 21.0 - 23.4°
Total acidity 5.8 - 8.3 g/l
pH 3.30 - 3.51
Bottling Detail:
13.2% v/v
Total acid 5.9
pH 3.6
r.s. 3 g/l
Bottled March 2007
|
THE VARIETY
100% Shiraz (Syrah)
VINEYARD LOCATION
Gimblett Estate and Gimblett Stones, our company-owned vineyards in the Gimblett Gravels region of Hawkes Bay
VINTAGE CONDITIONS
2006 was a great vintage for Syrah in the Gimblett Gravels although crop levels were very low due to cold weather during flowering. The moderate climatic conditions allowed us to harvest the grapes when the flavour profiles were at their optimum level, yet still retaining good acidity.
WINEMAKING
The grapes were destemmed prior to fermentation. Colour and tannins were extracted by gentle twice daily pumping over during fermentation. The skin maceration was extended for up to 2 weeks following fermentation to soften and integrate the tannins. The individual wines were blended after about 10 months barrel aging in small French and American oak. Bottled in March 2007.
THE COLOUR
Bright crimson
THE BOUQUET
Blackberries, spice, pepper
THE PALATE
The blackberry, spice and peppery nuances of Syrah have combined to produce a complex, fruit dominant wine. The sensitive oak aging has added a further dimension to the wine without being obvious. Richness and soft, ripe tannins make this wine eminently drinkable.
PEAK DRINKING
3-5 years
FOOD MATCHES
Wide range of dishes, especially Lamb.
PREVIOUS VINTAGES
2003, 2004, 2005 |
