BABICH GIMBLETT GRAVELS SYRAH 2007
Region:
Hawke`s Bay
Winemaker:
Adam Hazeldine
Recommended Food:
Makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sun dried tomatoes.
Recommended Cellaring:
2-8 years
Production Notes:
The grapes were harvested during cool night temperatures at 23.6 brix. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off into a blend of new and old American and French oak.
Tasting Notes:
A lifted nose of sweet fruits, notably blackberry with vanillin and pepper notes. Spice and ripe red fruits combine and fill out the palate which is of an elegant, medium weight. The wine displays fine tannins with complementary integrated oak, black pepper and spice rounding off an excellent wine.
Awards:
SILVER MEDAL
-Hawke's Bay A & P Mercedes-Benz Wine Awards 2009
Reviews:
"A top buy. Spicy and silky textured, with strong plum and black pepper flavours, gamey, savoury notes adding complexity and a floral bouquet."
4 STARS
-Winestate Magazine, Hawke's Bay Tasting, September/October 2009
"Moderately weighty wine with savoury, berry, plum, pepper and spicy oak flavours.The wine has an appealing chewy texture and reasonably soft tannins. Good drinking now. "
-Bob Campbell, BobsWineReviews.com
"Spicy and silky textured, with strong plum and black-pepper flavours, gamey, savoury notes adding complexity and a floral bouquet."
4 STARS
-Michael Cooper's Wine Buyer's Guide to New Zealand Wines 2010
"Much has been said and written about the Gimblett Gravels Road area and who was there first. Whoever it was, Babich was the pioneer and this product of that presence - a super value middleweight syrah that's big on berry fruit, sprinkled with spice and pepper."
-Warren Barton's Christmas Wine Guide 2009, The Dominion Post
"Spicy, meaty and slightly smokey, this gets extended maceration to develop it's tannins."
-Tim Atkin, Decanter Magazine, Sept 2010
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