In 2015, Northland winemaker Ben Byrne decided his parcels of fruit from three different syrah locations each had too much personality to lose if they were blended. Hence, he bottled them individually and magic ensued…
Byrne Vineyard Puketotara Syrah 2015 $24
Here you have 100% whole bunch fermented, ‘Chave’ clone syrah from the volcanic loam soils of the Fat Pig vineyard on Puketotara Road in Waipapa. Gently foot-stomped and aged in old French oak, this syrah is a delicate example, weighing in at just 11.5% alcohol. Scented with green peppercorn and violets, it has a plush, black-fruited core, a smooth, earthy finish and tannins that are soft and powdery.
Sip with: venison burgers
Byrne Vineyard Waingaro Syrah 2015 $32
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
Byrne Vineyard Te Puna Syrah 2015 $42
Sourced from a tiny patch of land overlooking the jawdroppingly picturesque Te Puna inlet, this smooth, inky-maroon, unfiltered syrah just bursts with fresh berries, subtle cocoa and plucky pepper characters. 10% whole bunch fermented, 50% of which was aged in new French oak, this is fleshy, earthy fabulousness in a bottle.
Sip with: Classic beef tartare
