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 red and black fruit plus sweet spice.
Palate: Rich blackcurrant, blueberry and raspberry flavours together with notes of pepper and spice. 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 16th and 30th April 2018.
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 over 18 months (20% new).
Bottled: 16th January 2020.
Analysis: Alc 12.5% vol.
Cellaring Potential: 4-6 years.
Sourced from the famous Gimblett Gravels, it’s a toasty, oak-forward style (“almost ‘bacony’”, added Yvonne) and there is no mistaking the spicy, meaty notes and plum and liquorice flavours. A touch of dried herb adds real character to this organically grown stunner. Cameron loved the fruitcake aromas and its big, bold tannins.
Dish Magazine Top 12 Syrahs
Certified organic, the 2018 vintage (4*) was matured for over 18 months in French oak barrels. Already drinking well, it is full-coloured, with a fragrant, spicy bouquet. Medium to full-bodied, it is strongly varietal and very harmonious, with fresh, plummy, spicy, peppery, slightly nutty flavours, showing good complexity, supple tannins and a smooth finish. Best drinking 2021+.