Ben’s original syrah, sourced from 5 clones grown on his tiny, north-facing block overlooking Lake Waingaro, Kerikeri’s main water supply, is 30% whole bunch fermented with a splash of viogier and some extra viognier skins to boost the aromatic lift. Glossy, gorgeous and perfumed with pepper, violets, bay, cocoa and a hint of apricot kernel, it’s smooth and saucy to sip.
Sip with: peppered steak salad
