16.03.16

Syrah Specialist Mission Estate Introduces Its 2014 Hawke's Bay Estate Syrah

Press Release          

Syrah Specialist Mission Estate Introduces Its 2014 Hawke’s Bay Estate Syrah

The new 2014 Vintage of Mission Estate’s Hawke’s Bay Syrah is set to arrive on our shores (or shelves!) on 22nd March.

New Zealand’s oldest winery has been making a name for itself recently as something of a Syrah specialist, with the Mission Estate 2013 Reserve Syrah winning Gold at last year’s IWC, and the Mission Estate 2013 Jewelstone Syrah also scooping both the Gimblett Gravels and NZ Syrah Trophies

Commenting on why he thinks Syrah is so successful in this region, Mission Estate’s Winemaker of 35 years, Paul Mooney, says, “Hawke’s Bay produces Syrah with great spiciness and floral qualities.  It doesn’t get overripe here.”  Describing the 2014 Vintage, he further comments, “The mid-summer of 2014 was not as hot as 2013, which was a very good Vintage.  However, the 2014 autumn was settled, with a drawn out warm spell through the duration of the ripening.  This was perfect for the Syrah.  So the 2014 Syrahs look as though they are as good as the 2013s.”

Mission Estate Hawke’s Bay Syrah 2014                                                                                         13.2% ABV

RRP £10.75, The Wine Society (from 22nd March)

 The grapes for this wine - majority Syrah with a small amount of Viognier - were sourced from long-term contract growers in Ohiti Road and the Bridge Pa Triangle.  These are warmer inland sites, sheltered from sea breezes in the overall cool-climate Hawke’s Bay region.  Soils are free-draining stony gravels with light silt phases, which, in combination with the mildness of these sites, is very important in achieving physiological ripeness of red grapes in this area.  Canopy management techniques such as shoot thinning, vertical shoot positioning and leaf plucking ensured that the grapes ripened fully.

Fermentation of the grapes started two days after crushing and the fruit was pumped over once daily for seven days, with a peak fermentation temperature of 30⁰C.  Post-fermentation maceration lasted up to 20 days with no pump-overs, to avoid over extraction.  Paul Mooney explains:  “The post-ferment maceration does not give a great deal more tannin;  rather there are condensation reactions taking place which makes for a softer wine.”  Maturation was in tank to retain primary fruit and freshness, and show off the Hawke’s Bay terroir without the strong influence of oak.

The wine has aromas of vibrant dark berries with spicy black pepper overtones, and a soft-textured, fruit-driven palate with supple tannins.  To drink now, this fresh medium-bodied Syrah would pair excellently with red meat dishes such as grilled lamb, but it also has sufficient structure and fruit intensity to cellar for five years or longer.

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Date of Release: 24 February 2016

Further information: emma wellings pr: t 020 8996 5168  e emma@ew-pr.co.uk / poppy@ew-pr.co.uk