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Vidal Gimblett Gravels Reserve Syrah 2016

Full palate weight, dry tannins upfront, lovely ripe berry fruits with touch of cream in the mid-palate texture, soft black pepper notes. A very good example of an approachable cooler climate Syrah (as against jammy South Australian styles) that is packed with flavour, has a satisfyingly dry finish and delivers excellent value for money.     Winemaker release notes awards, accolades Best Buy & 4 Stars, Issue 189 - Cuisine Magazine vineyard Fruit for this wine was grown in our Omahu Gravels (61%) and Twyford Gravels (39%) vineyards situated in the heart of the acclaimed Gimblett Gravels grape-growing district. Gimblett Gravels soils are made up of relatively recent alluvial deposits of gravel and varying degrees of silt and sand. Naturally free draining and low vigour soils, meticulous vineyard management and the warm 2016 growing season produced grapes with intense varietal character, depth and clarity of flavour. Naturally low yields and “green harvesting” has resulted in good fruit concentration and richness, balanced with fresh natural acidity, typical of our region and wines. wine making Individual vineyard parcels were harvested, destemmed, lightly crushed and fermented as small batches, mainly in open top fermenters. During ferment, the batches were gently hand plunged and pumped over the skins to extract desirable tannin, flavour and colour. The wines were then pressed off and run to French oak barrels where they completed malolactic fermentation over spring. After resting in barrel for 20 months (27% new), the batches were lightly fined, naturally settled, blended and filtered before bottling in January 2018. ALCOHOL: 13.0% TOTAL ACIDITY: 6.17gL PH: 3.57 RESIDUAL SUGAR: Nil BARCODE: tasting note Fragrant spice, dark red berry and floral notes combine on a balanced and textured palate. FOOD MATCHES: Venison, beef and hard cheeses. BEST ENJOYED: 2-6+ years from vintage



Gimblett Gravels, Hawke's Bay

Vidal Estate

Neil Hodgson

Deep black plum juice

Beautiful ripe black berryfruits, dash of black pepper

Date tasted
19 Aug 2018


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