Matahiwi Estate Hawke's Bay Syrah 2019

Matahiwi Estate Hawke's Bay Syrah 2019French oak Blueberry & plum Subtle cocoa Youthful tannins "It's sweetly fruited and spicy at the same time, showing Black Doris plum, ripe cherry, thyme, game and almond characters on the nose. The palate delivers elegant weight and beautifully rounded mouthfeel, combined with savoury nuances, finishing long and delightfully silky" Sam Kim, Wine Orbit, Nov 2020 "Fresh, youthful, bright, fruity and varietal bouquet with aromas and flavours of

• French oak
• Blueberry & plum
• Subtle cocoa
• Youthful tannins

"It's sweetly fruited and spicy at the same time, showing Black Doris plum, ripe cherry, thyme, game and almond characters on the nose. The palate delivers elegant weight and beautifully rounded mouthfeel, combined with savoury nuances, finishing long and delightfully silky" Sam Kim, Wine Orbit, Nov 2020

"Fresh, youthful, bright, fruity and varietal bouquet with aromas and flavours of raspberries and darker cherries, some plum then pepper, newish wood suggestions with a raw toasty layer then red peppercorn. Dry with medium+ weight, mild tannins, plenty of acidity and lighter red fruit flavours that reflect the nose. Well made with a moderate youthful finish. Best drinking from today and through 2023" Cameron Douglas, Master Sommelier

A supple spicy Syrah, this wine has aromas of violet and pepper, and rich flavours of blueberry and plum with a dusting of cocoa. This is followed by fine youthful tannins and a fresh finish.

The fruit for this wine was sourced from a vineyard in the Bridge Pa district of Hawke’s Bay, the warm dry climate and famous free draining soils make this a superb location for ripening quality Syrah. The mature vines are consistently managed to produce a balanced crop of ripe fruit. 2019 was an outstanding vintage in Hawkes Bay, the warm dry weather through late summer and autumn gave us fruit with small berries and great concentration.

The fruit was harvested at optimal ripeness and macerated overnight before fermentation began. A combination of plunging and pumping-over and techniques followed by post ferment maceration ensured the extraction of flavour and tannin. The wine was aged in tank and  French Oak barrels for 12 months before the final blend was assembled for bottling.

Food Pairing: Excellent with duck, venison casserole, roast beef and mushroom.