Vidal Reserve Gimblett Gravels Hawke's Bay Syrah 2020
- French oak
- Red berries
- Florals & spice
- Refreshing
"It's beautifully fruited and fragrant on the nose with Black Doris plum, sweet cherry, mixed spice and toasted nut aromas with a touch of cracked pepper. The succulent palate delivers excellent weight and plump mouthfeel, delightfully supported by fine polished tannins, finishing long and silky. At its best: now to 2028" Sam Kim, Wine Orbit, Jan 2023
Fragrant background spice, red berry and floral notes combine on a flavoursome, refreshing and finely textured palate. This perfumed and balanced wine will continue to develop over time and is best enjoyed with food.
Fruit for this wine was grown in our Omahu Gravels and Twyford Gravels vineyards situated in the acclaimed Gimblett Gravels grape-growing district. These soils are made up of alluvial deposits of gravel and varying degrees of silt and sand. Free draining soils, meticulous vineyard management and the season produced grapes with intense character and clarity of flavour.
Individual vineyard parcels were harvested, destemmed, lightly crushed and fermented in open-top fermenters. During ferment, the batches were gently plunged and pumped over on 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. After resting in barrel for 12 months, the batches were lightly fined, naturally settled, blended and gently filtered before bottling.
Food Pairing: Venison, beef and hard cheeses.
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Vidal Reserve Gimblett Gravels Hawke's Bay Syrah 2020
Vidal Reserve Gimblett Gravels Hawke's Bay Syrah 2020
- French oak
- Red berries
- Florals & spice
- Refreshing
"It's beautifully fruited and fragrant on the nose with Black Doris plum, sweet cherry, mixed spice and toasted nut aromas with a touch of cracked pepper. The succulent palate delivers excellent weight and plump mouthfeel, delightfully supported by fine polished tannins, finishing long and silky. At its best: now to 2028" Sam Kim, Wine Orbit, Jan 2023
Fragrant background spice, red berry and floral notes combine on a flavoursome, refreshing and finely textured palate. This perfumed and balanced wine will continue to develop over time and is best enjoyed with food.
Fruit for this wine was grown in our Omahu Gravels and Twyford Gravels vineyards situated in the acclaimed Gimblett Gravels grape-growing district. These soils are made up of alluvial deposits of gravel and varying degrees of silt and sand. Free draining soils, meticulous vineyard management and the season produced grapes with intense character and clarity of flavour.
Individual vineyard parcels were harvested, destemmed, lightly crushed and fermented in open-top fermenters. During ferment, the batches were gently plunged and pumped over on 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. After resting in barrel for 12 months, the batches were lightly fined, naturally settled, blended and gently filtered before bottling.
Food Pairing: Venison, beef and hard cheeses.
Original: $55.30
-65%$55.30
$19.35Product Information
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Shipping & Returns
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Description
- French oak
- Red berries
- Florals & spice
- Refreshing
"It's beautifully fruited and fragrant on the nose with Black Doris plum, sweet cherry, mixed spice and toasted nut aromas with a touch of cracked pepper. The succulent palate delivers excellent weight and plump mouthfeel, delightfully supported by fine polished tannins, finishing long and silky. At its best: now to 2028" Sam Kim, Wine Orbit, Jan 2023
Fragrant background spice, red berry and floral notes combine on a flavoursome, refreshing and finely textured palate. This perfumed and balanced wine will continue to develop over time and is best enjoyed with food.
Fruit for this wine was grown in our Omahu Gravels and Twyford Gravels vineyards situated in the acclaimed Gimblett Gravels grape-growing district. These soils are made up of alluvial deposits of gravel and varying degrees of silt and sand. Free draining soils, meticulous vineyard management and the season produced grapes with intense character and clarity of flavour.
Individual vineyard parcels were harvested, destemmed, lightly crushed and fermented in open-top fermenters. During ferment, the batches were gently plunged and pumped over on 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. After resting in barrel for 12 months, the batches were lightly fined, naturally settled, blended and gently filtered before bottling.
Food Pairing: Venison, beef and hard cheeses.
