Liquorland Fine Wines NZD 21.99 750ml
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Villa Maria Syrah Pb 2004

Winemaker's Notes:

WINEMAKER'S COMMENTS The first Private Bin Syrah for Villa Maria is bright crimson with ruby hues in colour. A bouquet of cassis and spicy licorice aromas with a concentrated, soft and mouthfilling palate. This wine is ideal for enjoyment now or cellar for the next 2-3 years. (September 2005). VINTAGE The 2004 Hawke’s Bay summer was unusually mild however, the Autumn period was wonderful, with fine warm weather which extended right into May. The dry conditions persisted throughout the harvest months of March and April allowing for excellent colour development and full flavour ripeness. VINEYARDS The wine was sourced from both vineyards around and within the Gimblett Gravels grapegrowing region, forty percent of this wine was from the Gimblett Gravels. Grown on vertical shoot positioned vines and managed with timely leaf plucking and yield restrictions provided healthy, ripe fruit. WINEMAKING The fruit was hand harvested, destemmed and crushed directly into open fermenters. Using traditional hand plunging techniques the fruit was fermented warm and left on skins for 3 weeks before being pressed. The wine was then transferred to oak barriques for malolactic fermentation and maturation. After 15 months maturation, the wine was blended, lightly fined and then bottled.

Region: Thailand » Pb Valley

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Color: Red
Varietal: Syrah
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Villa Maria Estate Ltd:
Villa Maria is one of New Zealand's leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned. New Zealand's leading wine award winner Villa Maria has been New Zealand's leading wine award winner, both nationally and internationally since the early 1980's. Villa Maria's talented people have ... Read more
Villa Maria is one of New Zealand's leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned. New Zealand's leading wine award winner Villa Maria has been New Zealand's leading wine award winner, both nationally and internationally since the early 1980's. Villa Maria's talented people have an unrelenting passion to produce quality wines. Realising that it takes more than just good winemaking to produce quality, a passion to succeed begins in the vineyard. Astute site selection by Villa Maria's vineyard experts, is followed by superior vineyard management and then complemented by expert winemaking. A strong focus on continually improving the vineyards is considered by Villa Maria to be an incredibly important factor in quality winemaking. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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WINEMAKER'S COMMENTS The first Private Bin Syrah for Villa Maria is bright crimson with ruby hues in colour. A bouquet of cassis and spicy licorice aromas with a concentrated, soft and mouthfilling palate. This wine is ideal for enjoyment now or cellar for the next 2-3 years. (September 2005). VINTAGE The 2004 Hawke’s Bay summer was unusually mild however, the Autumn period was wonderful, with fine warm weather which extended right into May. The dry conditions persisted throughout the harvest months of March and April allowing for excellent colour development and full flavour ripeness. VINEYARDS The wine was sourced from both vineyards around and within the Gimblett Gravels grapegrowing region, forty percent of this wine was from the Gimblett Gravels. Grown on vertical shoot positioned vines and managed with timely leaf plucking and yield restrictions provided healthy, ripe fruit. WINEMAKING The fruit was hand harvested, destemmed and crushed directly into open fermenters. Using traditional hand plunging techniques the fruit was fermented warm and left on skins for 3 weeks before being pressed. The wine was then transferred to oak barriques for malolactic fermentation and maturation. After 15 months maturation, the wine was blended, lightly fined and then bottled.

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