Radburnd Cellars Syrah 2020, Hawkes Bay

A vibrant core of dark purples and reds with a pink-ish rim and some mild colour staining of the tears. Aromas of complexity and youth, dark plums and black raspberry, medium baking spice layers from barrel and soil, there’s an amazing amount of depth and purity with some licorice and spice layers, a whisper of red peppercorn spice and youthful enticing vibrato. Absolutely delicious on the palate, pure, ripe, fresh, youthful, taut, harmonious and new. Fruit flavours reflect the bouquet along with layers of barrel flavours and mineral. Tannins are ripe, polished, abundant and fine, acidity sets the back bone in place. A wine that drinks well after 2 days open, is excellent with food and will reward if cellared properly.

Best drinking from late 2024 through 2030+.

96 Points

Outstanding

RRP from $84.99

VINTAGE CONDITIONS The 2019 -20 growing season, whilst slightly cooler than the previous four seasons, was still above the long term average. A warm spring with above average temperatures and rainfall was accompanied by some frost and hail in parts of Hawkes Bay. Conditions for flowering in November were drier and warmer than usual. Summer was also warm and dry which lead to an early start to vintage and an Indian autumn followed. Glorious conditions for grape growing, intense fruit flavours and clean sound fruit. VINEYARDS Two vineyards have been blended to make this supple Syrah. Clone 470 from the Bridge Pa Triangle and MS Syrah from Mangatahi. The Bridge Pa fruit was plush and dark fruited, while the Mangatahi Syrah had lovely vibrancy and elegance, a wonderful combination. Both vineyards are Sustainable Winegrowing New Zealand accredited, with low yields, open canopy management and managed irrigation. WINEMAKING The hand harvested Syrah was chilled overnight, followed by hand sorting the next morning. The chilled bunches were then de-stemmed and whole berries transferred to open fermenters with some foot stomping. The addition of some whole bunches to the ferments occurred. The berries were cold soaked and when ambient temperature was reached the indigenous yeast initiated fermentation. Two pump overs a day at cool temperatures was the regime and an addition of cultured yeast ensured a clean dry finish to fermentation. The Syrah was then pressed to French barriques, new and 1 year old for approximately 17 months, blending in October 2021 and bottled in November 2021