2013 had winemakers across Hawke’s Bay fizzing. It was perfection, especially if you were making syrah. Gus Lawson knew the fruit he’d harvested from his steep hillside site overlooking the Gimblett Gravels was gold and 4 years on, the proof is in the sipping. Velvety smooth and layered with the lightest pepper, violet and cocoa characters on top of masses of dark berries and prune, it’s a beautifully moody wine.
Sip with: lamb meatballs swimming in tomato, bacon and butterbean sauce.
