Toi Toi Reserve Gimblett Gravels Syrah 2019

Toi Toi Reserve Gimblett Gravels Syrah 2019"It's splendidly ripe and enticing with Black Doris plum, dark cherry, floral, clove and hazelnut characters on the nose. The palate displays excellent fruit weight and flow, beautifully complemented by velvety texture and fine grained tannins, finishing long and delectably appealing" Sam Kim, Wine Orbit, Jun 2021 "Our Reserve Gimblett Gravels Syrah presents as a dark inky red with a purple hue. It delights the nose with aromas of black pepper, forest

"It's splendidly ripe and enticing with Black Doris plum, dark cherry, floral, clove and hazelnut characters on the nose. The palate displays excellent fruit weight and flow, beautifully complemented by velvety texture and fine-grained tannins, finishing long and delectably appealing" Sam Kim, Wine Orbit, Jun 2021

"Our Reserve Gimblett Gravels Syrah presents as a dark inky red with a purple hue. It delights the nose with aromas of black pepper, forest fruits, and dried rose petals. This Syrah then delivers rich and satisfying flavours on the palate including dark berries, Blackboy peach, big spicy oak, and velvety tannins. Enjoy a rich, structured wine with a long, full and meaty finish. Delicious" Tim Adams, Winemaker

Grapes for their Toi Toi Reserve Syrah are sourced from the Gimblett Road Vineyard in the world-renowned Gimblett Gravels area of Hawke’s Bay. The inherent stony character of the soil here makes it harder to grow large amounts of fruit resulting in low cropping and lower yields of about 6 tonnes/Ha cropped.

This season was wet up until Christmas followed by a very long, warm summer. In January the temperature was 3.5º C warmer than usual and February through March had barely any rainfall. These perfect weather conditions combined with fruit thinning allowed them to harvest in mid-April when the grapes were at their ripest.

The individual grape clones were then machine-harvested separately, with most of the batches de-stemmed prior to fermentation. The fruit was then inoculated and left to ferment at a warm temperature of about 34º C . During fermentation, gentle daily pumping over the skins helped extract a soft, complex structure. The young wine was allowed to sit on skins for another 10-14 days to soften and integrate the tannins, perfecting the texture of the wine before it was pressed. Gimblett Gravels Syrah was then matured in French oak barrels for 12 months for a bright, fruit-driven and complex flavour.

From snow capped mountains to endless coastline, their native Toi Toi expresses itself distinctively across New Zealand. This adaptability is the inspiration for their wines - crafted from New Zealand’s best grape growing regions. Proudly family owned and sustainably produced – protecting their lands for future generations.