Destemmed and crushed: 100%
Cap management: Hand plunged and pumped over
Fermentation vessels: Open and closed top fermenters
Fermentation temperature: 30-34˚C
Time on skins: 28 days
Maturation: 20 months in French barrique; 40% new
Fining: Minimal egg white
Bottled: 17th March 2015, 250 cases produced
Varieties: 100% Syrah Total acidity: 6.71gL
Alcohol: 13.5% Residual sugar: Nil
Vineyards: Omahu Gravels (82%) and Twyford Gravels (18%)
Yields: 41 HL/HA
2013 was an outstanding Hawkes Bay vintage and will go down in history as one of the region’s greatest. Warm, dry and settled conditions prevailed throughout the season allowing picking decisions to be based purely on flavour and balance. Naturally low yielding vines combined with early season “green harvesting” and meticulous canopy management throughout the season have rewarded us with perfect ripeness, flavour development, concentration and tannin maturity.
Fruit for this wine was grown entirely in our premium Gimblett Gravels Wine Growing District vineyards where the soil is made up of relatively recent alluvial deposits of gravel with varying degrees of silt and sand. These naturally free-draining, low vigour and “lean” sites combined with detailed vineyard knowledge and the ideal growing season of 2013 has produced a wine of international standard showing intensity, texture and depth of flavour.