Complex, Spicy, Supple. The Darling of the International Wine Media.
“In weight and level of ripeness, think of Crozes-Hermitage or Saint-Joseph rather than Cote-Rotie or Hermitage … fresh, firm and food-friendly.” Steve Tanzer, International Wine Cellar, USA
Bright, spicy flavours and elegant texture, akin to elegant Northern Rhône style rather than the more overt Australian Shiraz. Crammed with plum and savoury black pepper flavours and sometimes hints of violets.
- Hawke’s Bay styles (which make up 70% of production) are known for their complexity, elegant firm tannins and aromatic and spicy flavours: berryfruit, plums, violet and pepper. Waiheke Island wines present a substantial body and richness, with bramble and peppery characters. Whilst Martinborough and the Wairarapa also produce some noteworthy examples.
- Warm-fermented in stainless steel following extended maceration and matured in French oak, New Zealand Syrah is also sometimes blended with Viognier to soften the palate and boost the aromatics.
Very few wines can stand up to the powerful ﬂavours of Peking Duck like a fruit-pure, beautifully scented New Zealand Syrah. Also brilliant with barbecued meats and beef served with a full ﬂavoured sauce, or with tomato based dishes such as pizza or bolognese.
- Game Birds
- Red Meat, Game & Venison
Cellaring & Serving
Typical regional styles
Climate is the major factor in the distinction of regional styles.
CLIMATE: Predominantly grown in the warmer regions of Auckland/Northland and Hawke’s Bay which benefit from extended heat accumulation due to lower diurnal temperature variation.
SOILS: Whilst Auckland has primarily clay-rich soils, Hawke’s Bay has a huge diversity of soils with river terraces comprising of volcanic loess, alluvial silts and deep river gravels.
Plantings per Region (2014)
Overall plantings in the last 12 years
SOURCE: New Zealand Winegrower's Vineyard Register Report & Annual Report