The grapes were destemmed and tipped directly into open top vats, given a three day cold soak and allowed to warm up and ferment spontaneously with native vineyard yeasts. To achieve complex characters in the blend, a small portion of the wine was drained toward the end of its fermentation to finish in new French oak barrels. Once dry the remaining wine was then drawn off the skins and aged for 18 months in 300L and 500L French oak barrels. The wine was racked once in Spring then returned to barrel for a further 12 months of ageing.
The Te Awa Single Estate Syrah is sourced from three of our premium vineyard blocks located on free draining Gimblett Gravel soils especially suited to growing high quality Syrah. These vines are of the “Mass Select” clone, a clone derived from vines characterised by superior performance over many generations. The vineyard blocks were intensively managed during the season to produce low yielding high quality fruit of optimal ripeness.