Showcasing hints of baked boysenberry fruit tart, with a long spicy and liquorice finish
Aromas of boysenberry, red cherry, plum, five spice, notes of cocoa & vanilla welcome the nose
A bright food friendly wine, with spicy notes and sweet ripe plum aromas, pair with suckling pig or eggplant based dishes this winter for a hearty experience
Stone Paddock Hawkes Bay Syrah 2015
Stone Paddock Hawkes Bay Syrah 2015
Accolades
Awarded 94/100 Points
Sam Kim, Wine Orbit, Apr 2018
Awarded 90/100 Points - Top 50 (#30)
Bob Campbell, Master of Wine, Real Review, 2018
Awarded 17.5/20 Points
Raymond Chan, Apr 2018
Description
"Smooth, creamy-textured Syrah with bright berry, plum, fresh herb, spice and pepper flavours. An appealing red wine that punches well above its weight. Accessible now but no rush. Drink 2018-2024" Bob Campbell, Master of Wine, Real Review, 2018
"Sweetly fragrant and instantly appealing, the bouquet shows Black Doris plum, blueberry, violet, dark chocolate and cedar characters, followed by a succulent palate that is beautifully weighted and velvety. The wine offers terrific fruit purity and intensity, finishing impressively long and silky. A gorgeous rendition of the variety from an outstanding vintage. At its best: now to 2021" Sam Kim, Wine Orbit, Apr 2018
"Full, dark, deep purple-hued black-red colour, a little lighter on the rim. The nose is elegant in proportion with fragrant fruit aromas of dark raspberries and blackberries entwined with black and white pepper, unfolding spices, herbs and a little minerally reduction. Medium-full bodied, the fruit is initially reticent but unfolds to form a concentrated core of blackberry and dark raspberry fruit with notes of Asian spices, white and black pepper, along with nuances of earth and minerally reduction. This has good depth and concentration, and the fruit is supported by supple, fine-grained tannin grip with fresh acidity lending tension and energy. The wine carries to an elegant, lingering finish of fruits and spices. This is an elegant Syrah with blackberry and raspberry fruit along with spice, pepper and some reduction on a supple, lively palate. Match with roasted lamb and beef or serve with Middle Eastern cuisine over the next 4-5 years. A multi-clone blend, the fruit destemmed and fermented to 13.5% alc., the wine aged 12 months in 20% new French oak barriques" Raymond Chan, Apr 2018
An aroma of boysenberry and red cherry and plum, five spice, notes of cocoa and vanilla. The palate has ripe fleshy fruit flavours of plum and cherry, hints of baked boysenberry fruit tart, with a long spicy and liquorice finish. A bright food friendly wine, with spicy notes and sweet ripe plum aromas. The palate is velvety soft showing dark fruits and hints of five spice pepper and sweet vanillin oak. The finish is firm with fine ripe tannins.
Several clones of Syrah are grown in our Triangle vineyard. Soils are stony river gravels with a silt loam cover. The loam top layer varies in depth from 50cm deep to being completely absent. This causes some variation in ripening, with the silty areas producing slightly higher degrees of pepper notes and the stones providing the riper floral and fruit spectrum. Fruit thinning is essential and the canopy is fastidiously managed to allow good sunlight and airflow over the grapes.
A dry early summer followed by typically good temperatures through to the New Year and then a very dry January and February with heat summation running very similar to the classic 2013 season. 3 rain events in Autumn were followed by very cool, dry weather which helped mitigate any negative effects. 2015 was as an excellent all-round vintage with no stand out weaknesses. Quality was consistently strong across all varieties on the Paritua vineyard.
The fruit was destemmed and partially crushed to tank. Fermentation was preceded by a period of cold soaking. Fermentation temperatures reached 30°C and daily cap management varied from two to four pump-overs a day. The wine is pressed on taste and transferred to barrel for Malo-lactic conversion. Barrel maturation is in French oak barriques for 12 months of which 20% new. The wine will benefit from cellaring and drink well for 8 years from vintage if stored correctly.
Food Pairing: Lamb, suckling pig, spit roasted meats, sashimi, eggplant based dishes
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