Kidnapper Cliffs / Hawkes Bay / 2011 / Syrah

Kidnapper Cliffs / Hawkes Bay / 2011 / Syrah

The wine is deep red in colour with blue violet hues. The nose is elegant with subtle raspberry and floral notes of old rose. Spice notes such as cardamom and cinnamon add complexity and lift to the aromatics. Savoury notes of soy and sea spray span both the nose and palate. The palate is middle weight with black tea, sweet spice and truffle. The front palate tannins sit well with the structure of this wine and will ensure good aging potential in a cool cellar.

Drinking well upon release this wine has great potential for extended cellaring from 2015 – 2020.
$69.99 ea Buy 6: $59.49 ea

The Winemaking

Two individual parcels were hand picked, destemmed and given a cold pre-ferment soak on skins for seven days. Once warmed the wine was inoculated for a fast fermentation and pressed at dryness with no post ferment maceration. The settled wine was racked to tank to finish malolactic fermentation. The wine was then racked to barrel with no sulphur. After a maturation period of 15 months the barrels were racked to tank for blending and sulphured before being fined, filtered and bottled on site.

The Vineyard

The fruit for this wine was grown on the Te Awa Vineyard located in Hawkes Bay. Sourced predominantly from the iconic Zone 2 and 4 Blocks, which are the oldest Syrah vines on the property. The free draining gravel soils of this site help ensure balanced fruit and canopy condition which is essential for physiological ripeness and optimal tannin development. Intensive management during the season and low cropping levels allow the vines to produce fruit that is richly concentrated in colour, flavour and structural components necessary for aging.

Te Awa
Vineyard Yield:
Extremely low at 4 tonnes/Ha
Vintage Detail:
An excellent Hawkes Bay vintage that was both warmer than average (1450 GDD) and slightly wetter. Dry settled conditions during harvest allowed for steady sugar and flavour accumulation with optimally ripe front palate tannins at harvest. Selective hand picking was employed to maximise quality.

The Numbers

15 months
March 2013