Aromas of rich black plum, spice and violet florals, with flavours of dark berry fruit and all spice, underpinned by silky tannins.

Delicious with grilled venison, rich pasta dishes or slow roasted lamb.

The Peak Syrah is grown in the Bridge Pa Triangle subregion of Hawke’s Bay. Warm temperatures, coupled with free draining red metal gravels, provide the ideal conditions for growing Syrah. Crops were thinned down to one bunch per shoot to provide ripe and concentrated fruit flavours.

Fruit for this reserve wine was de-stemmed and partially crushed then fermented in a mixture of open top and closed top tanks. The open fermenters were hand plunged and the closed top were rummaged and pumped-over for extraction. Inoculated with cultivated yeasts to promote fruit aromatics, the wine was also co-inoculated for malolactic fermentation during primary fermentation. Fermentation took on average seven days, with a three week post-maceration period before pressing. The wine was racked to French barriques (225L) and matured for nine months before being blended and bottled. The final blend consists of 25% new oak.