Rod McDonald Te Awanga Hawke’s Bay Syrah
Fruit for this wine came from a vineyard situated inland west of Hastings on an old riverbed. Hand harvested fruit was destemmed but not crushed into closed fermenters where whole-berries soaked for up to seven days before a natural ferment kicked off. The wine was then pumped over up to three times a day at the height of ferment. Post ferment it was rested for three weeks on skin to advance and condense the tannin structure making the wine more approachable and supple. The wine was pressed and run to barrel where it was matured for 14 months in new and used French oak before it was blended.
Violet, white pepper and thyme aromas lead into a palate that is full and rounded. Plum, cassis and bramble flavours give way to an attractive savoury character so often seen in good Syrah. The tannins are well balanced and provide structure for this attractive and mouthfilling wine.