Craggy Range chief winemaker Julian Grounds uses an old heritage clone of Syrah to make this full bodied, deeply coloured red with its spicy flavours and fresh fruit forward style. Syrah is the second most planted red grape in Hawke?s Bay after Merlot and 70% of the grapes in this wine were hand harvested, 18% whole bunch fermented with the remaining 82% destemmed. They were all fermented with indigenous yeasts and the wine was aged in French oak, 25% new, for 14 months. 

The result is one of our best value and best tasting local Syrahs under $30. An extraordinary wine for the price. 

We love it and think it represents outstanding value for money. 

Try it. 

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Winemaker Tony Prichard founded the De La Terre winery with his partner in life and in wine, Kaye Prichard and he began his winemaking career over three decades ago, which has given him extensive experience with red and white winemaking in Hawke?s Bay. He forged his early winemaking career with Merlot and Cabernet Sauvignon, so this wine is a little like coming full circle since he can apply the experience he learned with those varieties to make a full bodied, silky, spicy Syrah, which tastes impressively deep and velvety with its dark fruit flavours. It was bottled unfined and unfiltered to retain maximum concentration. 

This smooth, full bodied Syrah drinks well now and will evolve beautifully for up to a decade, probably a lot longer.

This is an elegant, intense and concentrated Syrah from Dry River's Lovat vineyard. The nose offers ripe berry and dark plum with a hint of floral and black pepper aromatics. Medium bodied, with a focused palate full of ripe juicy fruit notes, licorice flavours and fine grained tannins. This wine will continue to improve with age. 

This outstanding new deeply flavoursome, dark fruited Syrah is the first release from Paddock Six, a one hectare vineyard in Hawke's Bay, owned by winemakers Rod and Emma Easthope. This wine has 20 years of ageing potential up its vinous sleeve but is also an exceptional wine to drink now and over the next five years, provided it's served in a large glass where its ripe warm flavours can open up, delivering a new take on the New Zealand Syrah theme. 

This is a great wine for a special occasion now and a keeper for your wine cellar.

The vineyard and the wine are inspired by Jamet Cote Rotie, one of the great red wines of the world. 

Full bodied, rich and textural Chardonnay from Hawke's Bay winemaker Rod Easthope, whose passion for making subtle but complex wines shines through in every sip of this outstanding dry wine. 

This is first Syrah from the Easthope home block where Rod and Emma Easthope live. It's a super tasty Syrah with flavours of roasted fresh espresso, floral notes and aniseed. It was made using 100% whole bunch fermentation and aged in puncheons, 20% new with 12 months on lees.
The grapes in this wine were grown on an inland elevated vineyard which is planted in a clone of Syrah known as the Bayley?s clone, selected from the Bayley?s Vineyard in Victoria and brought into New Zealand by Riversun in Gisborne.  

Elephant Hill Syrah is made from grapes grown on two vineyards, at the winery's home block at Te Awanga and on the Gimblett Gravels, inland from the coast. It is a co ferment of 99% Syrah with 1% Viognier; a classic northern Rhone winemaking method, which provides wines with pronounced dark fruit flavours, fleshy texture and spicy notes. 

Airavata is made with Syrah grown on the 20 hectare vineyard owned by Elephant Hill Wines on the Gimblett Gravels in Hawke's Bay from two Syrah clones, Mass Selection and 470 with 1% Viognier co-fermented in the blend. The grapes were fermented in small open top oak cuves with about 10% whole clusters. Warm ferments were hand plunged and aged in French oak, 52% new for 26 months. The wine was bottled with minimal filtration and no fining so it ticks the vegan friendly box.

Airavata means the king god of Elephants in Hindu.

100% Syrah from the Gimblett Gravels. 2013 was a stunning vintage and this beauty is now hitting its straps with deep black fruits and oak notes combining with tertiary aged complexity.

This deep ruby, complex dry, spicy red comes from Elephant Hill Winery, which has its headquarters on the beautiful coast at Te Awanga in Hawke's Bay. 

An outstanding vintage from Hawke's Bay, potentially the best ever. The Stone Syrah from Elephant Hill is part of the winery's Elemental range of wines, which champions the sub regions of Hawke's Bay. This wine represents the Gimblett Gravels Winegrowing District, which encompasses a vast 800+ hectares in the Bay and where stony soils absorb warmth, aid drainage and help ripen late harvested grapes such as Syrah. This wine accentuates the spicy overtones and beautiful dark plum aromas of great Syrah. .

A great Syrah made from grapes grown onto different sites in the Gravels, including clay soils and limestone soils, which provide different depths of flavour and complexity to the grapes. The wine is deep purple in colour and flavour with approachable floral prettiness and appeal supported by notes of clove, one of the hallmarks flavours of Syrah. The finished wine was aged for 17 months in French oak, includes small 228 litre and larger 500 & 600 litre puncheons, 29% new.

This is a complex spicy little number with deliciously approachable smoothness and body. A welcome new addition to winemaker Gordon Russell's Esk Valley wines.

This new addition to the Esk Valley stable of wines is a lighter, more fragrant expression of Syrah, which represents a bit of a style departure from its siblings made from grapes grown on the Gimblett Gravels.
In this case, the wine is made from grapes grown on a 1.1 hectare vineyard at the top of The Terraces Vineyard at Bay View, just north of Napier city. The warmth of the limestone soils and the cooling sea breezes combine to ripen Syrah grapes slowly with hot days and cool nights, providing floral aromas supported by depth of dark fruit, black olive and fleshy red fruit notes. All grapes were hand picked and fermented as a mix of whole cluster bunches and destemmed fruit in a single concrete fermenter with wild yeasts. 

It?s made in small volumes and will age for up to and beyond 10 years.

?Rich, intense, almost luscious syrah with ripe blackberry, cassis, vanilla, pepper, spice, anise and classy oak flavours. A concentrated wine that keeps revealing different nuances of flavour on its lingering finish. Should develop well with bottle age.? ? Bob Campbell MW

?The beautiful 2013 vintage was estate-grown in The 8 Vineyard and matured for 16 months in French oak barriques (60 per cent new). Set to flourish for a decade, it is finely scented and deeply coloured, with substantial body, dense, ripe blackcurrant, plum and spice flavours, a hint of licorice, very fine-grained tannins, and lovely richness and harmony.? ? Michael Cooper

 ?100% Waiheke coastal single site ?The 8 Vineyard?. Hand-tended vines, tiny crop yields and a masterful combination of 6x ?class A? syrah clones, combine to produce a rich, elegant and complex wine that proudly expresses this unique and spiritual piece of earth. 16 months in 75% new French barriques. Unfined and minimally filtered. Cellar at 13-15 ?C. Drink: 2018 ? 2028? ? Winemaker?s notes