Only produced in the best years, this Reserve Syrah is Passage Rock's showcase wine.

Rich ripe aromas of dark forest fruit and spice, coffee and vanilla on the nose lead to a dark garnet intensity in the glass. On the palate, toasted nuts and spices vie with dark berries, integrated ripe tannins and lacy acidity. Cellar it for 10 to 15 years

Te Mata Tasting Note

Bright crimson at the edge with a deep purple-black core, Bullnose ’24 is wonderfully expressive and fragrant. Aromas unfold in layers of violet, fresh raspberry, ripe plum and dark cherry, wrapped in black olive with subtle spice and pepper. The palate amplifies the depth of fruit and textural intensity, delivering concentrated richness, framed by a vibrant, precise acid line that imparts energy and a bracingly youthful edge. With underlying power and elegance, fine persistent tannins carry the wine through to a long, beautifully driven finish. Bullnose ’24 is a showstopper. This is a Bullnose for the ages. Enticing, long and beautifully composed.

Outstanding Hawke's Bay Syrah which was first made in the early 1990s from iron rich soils. This makes Bullnose one of the oldest Syrah brands in Hawke's Bay, named after one of the vineyards from which the wine is made (which, in turn, was named after the vineyard owners' love of old cars, particularly the pre 1928 Bullnose). The grapes come from two vineyards, Bullnose and Isosceles, both in the Bridge Pa Triangle; one of the warmer growing areas of Hawke's Bay, thanks to both soil and climate there. 

Aging for 15 months in French oak, which provides its spicy notes and depth.

A beautiful wine for drinking now or for cellaring. 

Spade Oak Wines was founded by winemaker Steve Voysey and his partner in wine and in life, Eileen. This Gisborne couple produce outstandingly good value for money wines from this most eastern wine region in the country, including this medium bodied spicy Syrah. Like all Spade Oak wines, this one over delivers on value and on taste. 

This is a beautifully balanced wine that offers aromas of cherry, dark plum and fragrant plum blossom on the nose. The palate is velvet textured with flavours of blackberry, plum, complex spice and white pepper, balanced by fine grained tannins, and a hint of smoky oak.

Food matches include wild pork, red meats and game dishes.

Te Mānia Pinot Noir Rosé is a soft, subtle, fruity and elegant wine.  Nicely chilled this wine is a perfect aperitif as well as complimenting a wide range of foods.

Tasting:  Attractive, vibrant raspberry and red berryfruit aromas. Delicious fruity  cranberry, red cherry and crunchy green apple flavours with a seamless palate and a clean, crisp dry finish. 

Wine Making:  Our grapes were de-stemmed, crushed and left 6 hours in the press to impart the Rose’s beautiful colour. The juice was then moved to stainless steel tanks where it was cool fermented to preserve the vibrant fresh Rose characters.

Certified Organic: Yes. 

Diet: Suitable for a vegan diet.

 Analysis: Alcohol 13.0%, Acidity 7g/L, Residual Sugar 4g/L     

Aromas of rich Black Doris plum, fresh blackberry and Xmas spices, with a hint of sweet French oak. Powerful yet elegant and precise in the mouth showing perfume, spice and dark ripe fruit. The tannins are ripe and chalky and balance beautifully with the intense fruit and spicy seam that runs through the wine. It is vibrant and youthful with an elegant acid backbone that lends itself to wonderful aging potential.

Our grapes were grown on a hillside vineyard with views over the Tukituki river, and old riverbed vineyards, inland of Has-tings. In 2020, we had a very warm, dry and settled season. A warm summer and a dry Autumn produced some stunning Hawke’s Bay wines. The yields were kept low to maximise colour and intensity and come from MS, 470 and Limmer clones of Syrah that each offer a unique expression.

Most of the fruit was completely destemmed into open top tanks and left to sit for up to seven days until it began to fer-ment. We have included a small portion of whole bunch to offer greater structure and increased floral aromatics. We initially pumped over or plunged gently and then with gusto as it fermented. Primary ferment lasted for around eleven days, then the wine was held on skins for up to a total of 25 days. It was pressed and run to the cellar to be aged in French oak barriques through winter before it went through malolactic fermentation in spring. The wine was then rested until blending on the 3rd June 2022, before bottling unfined.

Aromas of rich Black Doris plum, fresh blackberry and Xmas spices, with a hint of sweet French oak. Powerful yet elegant and precise in the mouth showing perfume, spice and dark ripe fruit. The tannins are ripe and chalky and balance beautifully with the intense fruit and spicy seam that runs through the wine. It is vibrant and youthful with an elegant acid backbone that lends itself to wonderful aging potential.

Our grapes were grown on a hillside vineyard with views over the Tukituki river, and old riverbed vineyards, inland of Has-tings. In 2020, we had a very warm, dry and settled season. A warm summer and a dry Autumn produced some stunning Hawke’s Bay wines. The yields were kept low to maximise colour and intensity and come from MS, 470 and Limmer clones of Syrah that each offer a unique expression.

Most of the fruit was completely destemmed into open top tanks and left to sit for up to seven days until it began to fer-ment. We have included a small portion of whole bunch to offer greater structure and increased floral aromatics. We initially pumped over or plunged gently and then with gusto as it fermented. Primary ferment lasted for around eleven days, then the wine was held on skins for up to a total of 25 days. It was pressed and run to the cellar to be aged in French oak barriques through winter before it went through malolactic fermentation in spring. The wine was then rested until blending on the 3rd June 2022, before bottling unfined.

Luna winemaker Joel Watson is a devoted fan of Martinborough Syrah but is also candid about how tricky it can be to grow in this dry North Island wine region. His latest is a great example of cool climate Syrah with spicy black pepper aromas leading into a velvet smooth, highly structured wine with a full body and lingering finish thanks to its refreshing acidity. 

The Luna Syrah is made from grapes grown on the winery's Blue Rock Vineyard, which was planted south of Martinborough township in 1997 on a steep north facing slope. The sun shines all day here, providing evening ripening conditions for this late ripening grape variety but the wind also brings its influence to bear, making high crops a marginal prospect in this relatively cool climate. 

This is a stunning wine with huge complexity of clove and peppery spice coupled with dark chocolate and black fruit flavours. What's not to love in this wine. 

Te Mānia’s vineyards, established in 1990, are located near the beautiful coastline of Tasman Bay on free draining, stony clay loam soils which have proved excellent for producing wine grapes of exceptional quality. Te Mania is a two-time winner of the prestigious Bragato Trophy for Best of Show.


Nelson Riesling 2024
When young our Riesling produces fresh, lively wines which are great for relaxed summertime drinking; however this wine also has a wonderful ability to age, allowing a wider spectrum of flavours to unfold.

Nose: Honeysuckle and citrus/lime characters on the nose with some underlying mineral notes.  

Palate:  Luscious and juicy sweet apple is balanced beautifully with fresh lemon zest. Some delicious honey notes and a long fresh finish.
Vintage:  Fruit was hand harvested with the grapes being whole bunch pressed and the juice cool fermented to preserve primary fruit characters.

Diet: This wine is suitable for a vegan diet.

This is a juicy, medium-bodied Syrah. French oak imparts gentle vanilla and spice characteristics. On the nose, floral and dark fruit notes are balanced with a peppery touch. The palate is smooth and fruity, with balanced tannins and a lingering finish.

Experience the bold character of our first Syrah release, crafted from fruit grown in the Bridge Pa Triangle of Hawke's Bay. This wine is rich with enticing warm spices, cocoa powder, and baked red fruits. The palate is velvety, featuring raspberry and plum skin, with a spice finish that makes it perfect for cosy winter nights.

Hand-harvested and wild fermented, this Syrah includes 30% whole cluster fermentation and aged for 10 months in French oak barriques. The careful winemaking process ensures a balanced and complex profile.

Ideal for sipping by a fire on a chilly evening, this Syrah pairs wonderfully with hearty dishes like venison, wild game, or rich stews.

Winemaker Tony Prichard founded the De La Terre winery with his partner in life and in wine, Kaye Prichard and he began his winemaking career over three decades ago, which has given him extensive experience with red and white winemaking in Hawke’s Bay. He forged his early winemaking career with Merlot and Cabernet Sauvignon, so this wine is a little like coming full circle since he can apply the experience he learned with those varieties to make a full bodied, silky, spicy Syrah, which tastes impressively deep and velvety with its dark fruit flavours. It was bottled unfined and unfiltered to retain maximum concentration. 

This smooth, full bodied Syrah drinks well now and will evolve beautifully for up to a decade, probably a lot longer.

One of the best Syrahs from Hawke's Bay, full of rich, dark blackberry flavours, red liquorice and a savoury finish; this wine is long and finely tuned without being heavy, dense or dry. And while it's impressive now, this is also a keeper from Smith & Sheth, a pair of wine loving business people whose aim is to make the best  expression of grape and place. Hawke's Bay and Syrah are a match made in heaven. 

Passage Rock Syrah is made from grapes sourced from Waiheke Island's oldest vines. It has a rich bouquet of black currant, dark plums, blackberry and peppery spices, with core fruit flavours that reflect the bouquet. The palate is textural and perfectly balanced. Enjoy over the next five to 10 years