Mills Reef Reserve Gimblett Gravels Syrah 2020

Mills Reef Reserve Gimblett Gravels Syrah 2020Toasty oak Blueberry & blackfruits Spice & vanilla Supple tannins "Ripe, fruity and varietal bouquet with aromas of dark spices and blackberry fruits, raspberry and new leather, olive and toasty barrel. On the palate equally fruity and ripe with fruit and oak flavours that mirror the nose. Youthful tannin and acid textures create the foundation for ageing and surrounding a core of fruit. Balanced and well made, a lovely complexity and length" Cameron

• Toasty oak
• Blueberry & blackfruits 
• Spice & vanilla 
• Supple tannins 

"Ripe, fruity and varietal bouquet with aromas of dark spices and blackberry fruits, raspberry and new leather, olive and toasty barrel. On the palate - equally fruity and ripe with fruit and oak flavours that mirror the nose. Youthful tannin and acid textures create the foundation for ageing and surrounding a core of fruit. Balanced and well made, a lovely complexity and length" Cameron Douglas, Master Sommelier, Aug 2021

"Offering lovely fruit purity and elegance, as well as richness and persistence, the wine shows Black Doris plum, raspberry, clove and floral aromas, followed by a silky-smooth palate that's juicy and lingering. Beautifully composed and expressive" Sam Kim, Wine Orbit, Jul 2021

This opulent, vegan friendly, Syrah conveys blueberry, black fruits and subtle spice, with hints of vanilla and toasty oak. Full bodied and imbued with supple integrated tannins makes this wine complex and savoury. 

The grapes for this elegant Syrah were grown in the highly acclaimed Gimblett Gravels region of Hawkes Bay. With a lead in of an extended summer dry period, March and April provided the ultimate growing conditions enabling the fruit to have developed enhanced flavours and optimal ripeness. The fruit for this wine was harvested on 8th April 2020 in immaculate condition and balance.

Four parcels from carefully chosen rows were vinified separately.  After a three day cold soak to extract important colour and flavour components, the musts were fermented with selected yeasts in open-top stainless steel vats. With diligent cap management, the resulting wine parcels were pressed off the skins, creating two blends, and then aged for twelve months in quality French oak, of which 25% was new wood. The two parcels were then brought together on 4th June 2021.  The final wine is un-fined, but filtered just before bottling under Stelvin screwcap closure.

Food Pairing: To be enjoyed on its own or try with roasted duck leg and plum sauce.