Elephant Hill Syrah

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Gold Medal Spiegelau International Wine Competition, Trophy for Champion Shiraz/Syrah – Spiegelau International Wine Competition, Champion Wine of the Show – Spiegelau International Wine Competition . 93/100 Wine Orbit Magazine and 5 Stars Raymond Chan writing “Full, saturated, black-hearted purple-red colour, very youthful in appearance. The nose is elegant in proportion with concentrated aromas of fragrantly ripe black berry fruits lifted with black pepper, spicy oak nuances, hints of black minerals and violetty florals. Medium-full bodied, the fruit flavours of ripe black fruits, pepper and spices are stylishly restrained, unfolding bright aromatic floral notes in the glass. Some underlying minerally elements add to the interest. The fruit is tightly bound forming a dense and concentrated core with fine-grained tannins providing line to the structure and mouthfeel. The wine is carried to a very long, sustained finish that reveals spices and aromatic florals. This is an elegantly presented, tightly bound and well-concentrated Syrah with spicy, aromatic lift. This has the potential to develop greater richness and complexity over the next 6-8+ years. Syrah fruit from the company’s Gimblett Gravels and Te Awanga vineyards, destemmed and fermented to 13.5% alc., the wine aged 12 months in 30% new French oak barriques.



Syrah Trophy and Champion Wine of Show, 2014 Spiegelau International Wine Competition
Silver Medal, China Wine
5 Stars Sam Kim, Wine Orbit
5 Stars  Raymond Chan Wine ReviewsLocated in Hawke’s Bay, our vineyards enjoy a temperate, dry climate and an extended growing season allowing us to grow vines that display wonderful fruit purity and elegance. Every wine crafted by Elephant Hll is made with hand-picked fruit from sustainably-run vineyards.The 2013 Syrah is made from grapes hand-picked off our Gimblett and Te Awanga Vineyards. The vine clones are Mass Selection, Chave and 470. Syrah is one of our flagship varieties and with the exceptional 2013 vintage in Hawke’s Bay this wine measures up to be the very best that we have made. The bunches were gently de-stemmed and fermented in traditional open-top oak cuves. After pressing the wine was put to French oak barriques (30% new) and allowed to age for 12 months before bottling.

It has aromas of blackberry, dark chocolate and anise with ripe, juicy black fruits and typical spice and pepper on the palate.

Producer:Elephant Hill
Vineyard: Gimblett & Te Awanga



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