Estate Vineyards Syrah ’16 was harvested between 31 March and 14 April 2016 from Te Mata Estate’s own vineyards in Hawke’s Bay’s Woodthorpe Terraces and Bridge Pa Triangle sub-regions. The individual parcels of syrah from each plot were destemmed for fermentation and remained on skins for extended maceration before pressing. It was then run off to a mixture of new and seasoned French oak barrels for 12 months’ maturation, during which time it was regularly topped and racked. The wine received a traditional egg white fining before bottling.
TA 6.2 g/l