Never seen the word ‘pashing’ in a wine review? Oh it’ll happen. Sooner rather than later…
Hopes Grove Estate Hawke’s Bay Syrah 2015 $45
If you’re looking for a violet and bay leaf fest on the nose then you’ve come to the right place. Grown in the limestone-laden soils of Hawke’s Bay’s lesser-known sub-region of Paki Paki, this is a lighter-styled, peppery syrah showing hints of smoke, black tea, boysenberries and leather. It’s just a puppy right now, so if you’re looking for something to stash away in the cellar for another 7 years then this could be the go.
Sip with: Goat sausages from The Naked Banger Food Co. ph 0273550451
www.hopesgrove.co.nz
Maxim Wines Hawke’s Bay Syrah 2016 $29.99
Organically grown syrah from the Gimblett Gravels was handpicked, destemmed into an open top fermenter, fermented with wild yeast then left on its skins for 20 days before being pressed straight into 33% new oak barrels where it slept like a baby for a year before bottling. But is it any good? Oh lordy yes. Peppercorn, violets, smooth, dark berries and fresh, bouquet-garni goodness abound.
Sip with: mushrooms and thyme on creamy polenta.
www.sceniccellars.co.nz
Petane Station Hawke’s Bay Syrah 2015 $36
There’s some serious floral intensity going on in this succulent syrah, it’s like florals pashing peppercorns boysenberries, cherries and liquorice. Philip Barber is the winemaking talent behind this inky-purple, Esk Valley-based brand and he’s a fan of elegance and soft, peppery persistence of flavour in his syrah – and so am I.
Sip with: sizzling duck breast slathered in pomegranate molasses.
www.petanestation.co.nz
