Villa Maria Syrah Pb 2004

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Winemaker's Notes:

WINEMAKER'S COMMENTS The first Private Bin Syrah for Villa Maria is bright crimson with ruby hues in colour. A bouque...

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Liquorland Fine Wines
NZ (11,000 mi)
NZD 21.99
USD $
750ml
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User Reviews for Villa Maria Syrah Pb

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.

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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