What it tastes like
A New Zealand Syrah with bold dark fruit, blackberry and pepper spice, a silky structure and a long finish.
Dark berries
Warm spice






































































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A New Zealand Syrah with bold dark fruit, blackberry and pepper spice, a silky structure and a long finish.
Gimblett Gravels is a small, stony patch of Hawke's Bay, about 800 hectares in all, and Craggy Range makes one of its Syrahs from it. The Havelock North estate was founded in 1998 by Terry and Mary Peabody, and this wine is named for the site it comes from.
The gravels are the story. The district was formed by the shifting Ngaruroro River over 150 years ago, and the soil is stony and free-draining, with warm, sunny days over it. The Gimblett Gravels name is a registered trademark held by the local winegrowers' association, and a wine that uses it must be at least 95 per cent sourced from vineyards on that soil.
In the glass the Syrah leans floral and peppery, with lush fruit, fine tannins and a long finish that stays elegant rather than heavy. Serve it at 16 to 18 degrees and decant it if it is young. It is built for grilled or roasted red meat, game and chargrilled vegetables, and it can be cellared for up to 12 years from vintage.
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