Vidal Reserve Gimblett Gravels Hawkes Bay Syrah 2017
Fragrant spice, dark red berry and floral notes combine on a balanced and textured palate.
Fruit for this wine was grown in the Omahu Gravels (55%) and Twyford Gravels (45%) Vineyards situated in the heart of the acclaimed Gimblett Gravels grape-growing district. Gimblett Gravels soils are made up of relatively recent alluvial deposits of gravel and varying degrees of silt and sand. Naturally, free draining and low vigour soils, meticulous vineyard management and the 2017 growing season produced grapes with intense varietal character, depth and clarity of flavour. Naturally low yields and “green harvesting” has resulted in good fruit concentration and richness, balanced with fresh natural acidity, typical of our region and wines.
Individual vineyard parcels were harvested, destemmed, lightly crushed and fermented as small batches, mainly in open top fermenters. During ferment, the batches were gently hand plunged and pumped over the skins to extract desirable tannin, flavour and colour. The wines were then pressed off and run to French oak barrels where they completed malolactic fermentation over spring. After resting in barrel for 17 months (30% new), the batches were lightly fined, naturally settled, blended and filtered before bottling in November 2018.
Food Pairing: Venison, beef and hard cheeses.
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Vidal Reserve Gimblett Gravels Hawkes Bay Syrah 2017
Vidal Reserve Gimblett Gravels Hawkes Bay Syrah 2017
Fragrant spice, dark red berry and floral notes combine on a balanced and textured palate.
Fruit for this wine was grown in the Omahu Gravels (55%) and Twyford Gravels (45%) Vineyards situated in the heart of the acclaimed Gimblett Gravels grape-growing district. Gimblett Gravels soils are made up of relatively recent alluvial deposits of gravel and varying degrees of silt and sand. Naturally, free draining and low vigour soils, meticulous vineyard management and the 2017 growing season produced grapes with intense varietal character, depth and clarity of flavour. Naturally low yields and “green harvesting” has resulted in good fruit concentration and richness, balanced with fresh natural acidity, typical of our region and wines.
Individual vineyard parcels were harvested, destemmed, lightly crushed and fermented as small batches, mainly in open top fermenters. During ferment, the batches were gently hand plunged and pumped over the skins to extract desirable tannin, flavour and colour. The wines were then pressed off and run to French oak barrels where they completed malolactic fermentation over spring. After resting in barrel for 17 months (30% new), the batches were lightly fined, naturally settled, blended and filtered before bottling in November 2018.
Food Pairing: Venison, beef and hard cheeses.
Product Information
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Shipping & Returns
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Description
Fragrant spice, dark red berry and floral notes combine on a balanced and textured palate.
Fruit for this wine was grown in the Omahu Gravels (55%) and Twyford Gravels (45%) Vineyards situated in the heart of the acclaimed Gimblett Gravels grape-growing district. Gimblett Gravels soils are made up of relatively recent alluvial deposits of gravel and varying degrees of silt and sand. Naturally, free draining and low vigour soils, meticulous vineyard management and the 2017 growing season produced grapes with intense varietal character, depth and clarity of flavour. Naturally low yields and “green harvesting” has resulted in good fruit concentration and richness, balanced with fresh natural acidity, typical of our region and wines.
Individual vineyard parcels were harvested, destemmed, lightly crushed and fermented as small batches, mainly in open top fermenters. During ferment, the batches were gently hand plunged and pumped over the skins to extract desirable tannin, flavour and colour. The wines were then pressed off and run to French oak barrels where they completed malolactic fermentation over spring. After resting in barrel for 17 months (30% new), the batches were lightly fined, naturally settled, blended and filtered before bottling in November 2018.
Food Pairing: Venison, beef and hard cheeses.
