Terrace Edge - 2015/18
Pete and Jill Chapman are particularly passionate about this variety, and it is easy to see why given the results. It is relatively new to the Waipara region, but it has shown itself to have immense potential. Fermentation is in small vats with indigenous yeast, and plunged by hand. The wine is then matured in French oak barrels for 10-18 months. Grown on ancient Glasnevin Gravels on the Waipara River Terraces, which gives very low yields, but huge Syrah expression. A fabulously striking New Zealand Syrah that is bursting with dark autumnal fruits, cracked pepper and aromatic spice. Briar and balsam bring further complexity to the bouquet. The palate is wonderfully well poised offering a richness of multi-layered ripe dark fruit framed by a mantle of sculpted tannins. Good freshness adds lift to the long finish. A must try wine.
***** 5 Stars, 93+/100 Sam Kim, Wine Orbit (2015 vintage)
***** 5 Stars Raymond Chan, ‘Dark, deep, black-hued purple-red colour, near impenetrable. The nose is softly full and voluminous with a concentrated core of ripe blackberry and black plum fruit harmoniously melded with subtle notes of liquorice, tar, minerals and Asian spices, unfolding a hint of black pepper and toasty oak. Medium-full bodied, the palate is softly rich with a concentrated heart of ripe blackberries, black plums and liquorice entwined with spices and tar, unveiling violet floral and pepper elements. The fruit is supported by supple, fine-textured, ripe tannin extraction lending a smooth mouthfeel. The wine follows a very fine, structural line with soft, integrated acidity lending vibrancy, leading to a sustained, softly concentrated finish of blackberries, plums, spices and toast. This is a beautifully harmonious and supple Syrah with blackberry, plum and subtle spice detail. Match with Middle Eastern fare and roasted lamb and venison over the next 6 years. 100% Syrah, MS and ‘Stonecroft’ clones, vines planted in 2004, from two blocks, 20% from the 45° north-facing ‘Bank Block’, hand-picked, destemmed, given a cold soak and indigenous yeast fermented to 14.5% alc., the wine spending up to 3 weeks on skins post ferment, and aged 12 months in 25% new French oak. 280 cases made.’ Jul 2016 (2015 vintage)