2022 Le Sol Syrah

Auslieferung im Frühjahr 2025!
Delivery in spring 2025!

Rich, supple and concentrated, this is from a heritage clone of Syrah brought to New Zealand in the 1840s, located in the stoniest parts of Gimblett Gravels. Takes its time to unfurl and unfold in the glass, with a steely tannic grip and high rose petal and gunsmoke aromatics, followed up with cumin, peach pit, sage and fennel. Deft and savoury, with a slow release that softens into creamy red fruits, and give plenty of time to relax and enjoy the finessed perfume that fills the glass. Where you can approach the Te Muna earlier, I strongly suggest allowing Le Sol four or five years to evolve in the bottle. Director David T Peabody, chief winemaker Julian Grounds, unfined, light filtration, 45% new oak for ageing.
95/100 Jane Anson

(Gimblett Gravels, Hawke’s Bay, New Zealand; 100% Syrah; hand-harvested in several tries and entirely destemmed; a final yield of 25 hl/ha; pH 3.74; 13% alcohol). Pepper and spice, crushed red berry and red plummy fruits, again nicely a point – one has the sensation of biting into a ripe juicy plum and the sense of the tannins from under the skin. Fluid and dynamic, a Syrah very much in a Pinot Noir style with gentle extraction allowing a more detailed focus on aspects of the varietal often crowded out by less finely focussed and precise vinification. I like the subtle creaminess that you don’t often find with Syrah. Quite a unique style and it’s really worth seeking this out.
97/100 Colin Hay; The Drinks Business