Estate grown at the Paritua Vineyard on Maraekakaho Road. The vines are managed to crop light and have good fruit exposure. Fruit thinning takes place to one bunch per cane to maximize ripening potential. Harvest is all by hand once the grapes have achieved physiological ripeness.
Alluvial (gravel & silty loam)
Whole bunches are destemmed and partially crushed with about 20% whole berry in the tank. After several days the ferment is started and kept under 30°C. Regular pump-overs will keep the cap submerged and extract the fine skin tannins present in this wine. Malolactic fermentation takes place in tank during maceration.
The wine undergoes elevage for 12 to 14 months in a mix of 225L oak barriques and 500L oak puncheons, it is racked once before bottling the year following harvest. French oak is used, of which 50% is new.
A lush aroma of black plum, blackberry and fragrant blueberry with hints of black pepper, cola and 5 spice underline the complex bouquet. This is a beautifully balanced wine with black plum, blackberry and sweet prune supported by a silky textured palate with firm but fine-grained tannins and a hint of oak giving this Syrah great structure and length.