The name ‘Serine’ came about after speculation over the origin of our oldest Syrah vines, which are the oldest Syrah vines in New Zealand. At one stage, it was thought the clone of Syrah might be Serine. That was never established but the name stuck. We pick our Syrah in a number of different batches, as we have different clones, vineyards and ages of vines. For the Serine Syrah we aim to make a serious wine which will develop in the bottle, but one which does not need to be cellared for years before drinking.
Colour: Deep ruby red colour.
Aromatics: A fruity bouquet with cherry and redcurrant, together with notes of mocha, sweet spice and nutmeg.
Palate: Rich black fruit flavours together with sweet spices and a touch of pepper. It has a smooth finish and will develop further complexity with bottle age.
Region: Gimblett Gravels Wine Growing District®, Hawke’s Bay.
Vineyard: Mere Road and Roy’s Hill.
Harvest: Hand harvested on 7th and 22nd April 2016.
Vinification: Fermented in open-top stainless steel fermenters. Hand plunged two times daily. Post fermentation soak for two to three weeks followed by maturation in barrel.
Maturation: Matured in French oak barriques for 20 months (20% new).
Bottled: 19th January 2018.
Analysis: Alc 13% vol.
Cellaring Potential: 4-6 years.
93 points. Quite a dense, elegant syrah that's named after a syrah clone. Silken-textured wine with raspberry, plum, prune, chocolate/mocha and spicy oak flavours. An age-worthy red that's certainly approachable now. Good value for a very serious red. 6/4/2018
93 points. Varietal, peppery, oaky and focused fruit forward momentum. A nicely youthful bouquet too with aromas of pepper spice, black currant, fresh and dried raspberry and whole clove oak spice. The wood also has a toasty almost sweet layer adding complexity and intrigue. Plush and fruity on the palate with flavours that reflect the nose. No mistaking the impact of oak and barrel maturity with a sweetness and brown spices layer. The natural pepperiness is balanced and well tuned into the palate. Medium+ acidity and lengthy developing complex finish. Drinking best from late 2020 through 2026.
Certified organic, the youthful 2016 vintage (4*) was estate-grown at Mere Road and Roy's Hill, hand-picked, fermented with indigenous yeasts and matured for 20 months in French oak barrels (20 per cent new). Full-coloured, it is floral and supple, with rich, plummy, gently spicy flavours, woven with fresh acidity, and savoury notes adding complexity. Already highly approachable, it should be at its best 2020+.