Alpha Domus is a family owned winery in Hawke's Bay, which produces a wide range of wines from high quality sparkling to full bodied, age worthy reds. 

This is their introductory Syrah, a dry full bodied red with notes of spice and red fruit. It drinks well now and can hold for three to four years from vintage date, but is not intended to be aged for the long term.

Serve in a large glass at room temperature; it's great winter drinking.

Spicy Syrah with complex notes of cloves, black pepper and a note of cedar. This is a lovely medium bodied red made with grapes grown on the Woodthorpe Terraces and Bridge Pa Triangle. Grapes were all destemmed for fermentation and given extended maceration on skins before pressing into a combination of new and seasoned French oak for five months’ maturation. The wine was fined with egg whites before bottling and is dry, spicy and medium bodied.

Te Mata Estate is one of the pioneers of Syrah in New Zealand and one of Hawke's Bay's longest continually running wineries.

newwine0823, 

Fruity red deliciousness with the X factor from winemaker Tim Adams, formerly the red winemaker at Astrolabe Wines in Marlborough. He has moved onto new pastures and is making this juicy red from ripe Syrah grapes, allowing the wine to express all it savoury glory as it is bottled unfined and unfiltered.

WINEMAKING NOTES

This wine was made from 100% MS Clone Syrah grown on the stony and sandy lower terrace of the vineyard. The grapes were fermented in open top tanks.  The ferments also included a 10% Syrah whole bunch component as well as 4% Viognier for added complexity.  Gentle hand plunging was used for extraction. The wine was then held on skins for a total of 4 weeks giving an extended period of post ferment maceration to build richness. The wine was then pressed and racked to French oak barriques where it was aged for 9 months. The final blend has a 20% new oak component and 60% second fill.

ANALYSIS

pH 3.75
TA 6.3g/L
Alc 12.5%

TASTING NOTES 

Fragrant and expressive, full of crunchy berry fruits, florals and scented spices, wild herbs and nuanced gamey notes. The palate plays on concentrated berry fruits and earthy complexity, balanced against bright acidity bringing wonderful length and flavour vibrancy through to the end.  Fine tannins gently fill and flow seamlessly through the wine.

WINEMAKING NOTES
The fruit for this wine is grown on the stony sandy soil of our lower terrace. It was harvested on 4 April 2019. The fruit was cold soaked for around 6 days prior to fermentation. The wine was then aged in French oak barrels for 10 months, 33 % new.

ANALAYSIS
pH 3.68
TA 4.37 g/l
Alcohol 13.0%

TASTING NOTES
Dark red, purple hues. Amazing dark berry fruit in the raspberry black currant spectrum.  The spice notes of Syrah are to the fore in this wine with a white pepper and Chinese five spice.  As is our style, the fruit was aged in oak to accentuate the savoury notes and introduce aromas of vanilla and toast.
The palate is especially vibrant with a line of acidity knitting the fleshiness and structural components together.  Excellent concentration and vibrancy with a long finish.

AWARDS
5 Stars Wine Orbit
93 Points Cameron Douglas

Syrah is one of the great reds of Hawke's Bay and this wine gains its full body, impressive structure and dry spicy flavours from the addition of whole clusters of grapes to the fermentation. 

It's a powerful big red with flavours of dark plum and spiced fruit.

The 2020 vintage was warm and dry, ideal for making wines to cellar. This wine can age for 10 years+. 

The 2022 back Block Syrah exhibits plum, pepper, ripe tannins, subtle oak, vibrance and complexity. he Back Block Syrah is always one of Brookfields most popular wines – do enjoy!

Elspeth is Mills Reef’s top tier range, produced from their vineyards in the Gimblett Gravels, Hawke’s Bay. This Syrah is intensely concentrated and complex, displaying luscious boysenberry, white pepper spice and liquorice notes.

This deep ruby, complex dry, spicy red comes from Elephant Hill Winery, which has its headquarters on the beautiful coast at Te Awanga in Hawke's Bay. 

Fresh, vibrant and fruit centric bouquet of Syrah. Aromas of fresh raspberry, red cherry, balsamic and dried rose petals with a red peppercorn and spice layer. Fresh and vibrant on the palate with flavours that mirror the nose. Medium bodied, plenty of acidity, firm, youthful ripe tannins and a hint of oak to finish.
Vegan - Unfined & Unfiltered - Organically Managed

Commercial description

This deep purple Syrah blossoms with blue fruits and violets, and is directed as if by gravitational force to a subtle undertone of exotic cooking spices. Vibrant and sharply focused, displaying smoke-accentuated nuance on the palate with a plush, velvety texture. Eighteen months in carefully selected French oak barriques with regular bâtonage rounded the tannins, adding to the framework a fine grip and delicate finishing touch. Cellaring Potential: 10 years

Dark, juicy, spicy and delicious Syrah made from organically certified grapes grown in Marlborough. Exceptional wine with power, elegance and structure.

Drink now or hold til 2026/2027.

Organic certification

The organic story at Seresin

One of the greatest things about Seresin Estate is the organic certification. This came relatively early on for Seresin, who was dismayed by the amount used and the impacts of man made chemicals, which were routinely and frequently sprayed on vines. His early adopting philosophy of organic certification paved a positive path for the integrity of the wines as well as leading others to follow suit.

An elegant Syrah from Hawke's Bay winemaker Kate Radburnd, whose extensive experience of making Syrah brings out the best in this exotic spicy French grape variety. Red fruit aromas are supported here by a velvet smooth backbone of fine tannins. Pure fruited and fragrant, with blueberry and cardamon spice. This Syrah has lingering length and persistence of flavour, a hallmark of this variety.

This delicious, dark and juicy new release is made from hand harvested Syrah grapes, which were destemmed and fermented in open tops with some foot stomping. Some whole bunches were incorporated in the ferment.