Winery notes (2017 Vintage)
"Syrah is the key variety at Elephant Hill. Hand harvesting, small batch fermentation and aging in French oak barriques ensure a wine of great balance and finesse. The 2017 Syrah is made from grapes off our Gimblett, Te Awanga and Bridge Pa Triangle Vineyards. All the grapes were gently de-stemmed, pressed and aged for 18 months in 25% new French oak. The wine was bottled on 27 th March 2019."
Reviews for the 2016 vintage below…
5 Stars & 94/100 Sam Kim, Wine Orbit, August 2018 (2016 Vintage)
"Wonderfully fruited and inviting, the bouquet shows blackberry, dark plum, violet, black pepper and cedar characters, leading to a concentrated palate that is plump and fleshy. The wine offers terrific fruit intensity and vibrancy, beautifully supported by silky texture and fine tannins. Youthful and immediately appealing. At its best: now to 2022."
5 Stars & 18.5/20 (93) Raymond Chan, August 2018 (2016 Vintage)
"Very dark, deep, near impenetrable black-hued purple-red colour, a little lighter on the edge, youthful in appearance. The nose is softly rich and voluminous with aromas of ripe blackberry and dark raspberry fruit entwined with notes of violet and dark-red florals along with spice detail, unfolding black and white pepper and a little iron-earth. The floral components bloom in the glass. Medium-full bodied, the palate has a finely balanced and harmonious palate with interwoven flavours of blackberries, dark raspberries, Asian spices, with floral and pepper detail, and iron-earth elements. The fruit possesses sweetness, succulence and richness, and is balanced by fine-grained tannin extraction, with soft acidity. The palate flows positively to a soft, lingering finish. This is a harmoniously integrated Syrah with blackberry, raspberry, spice, pepper and earth flavours on a fine-structured, soft and refined palate. Match with lamb, beef and venison over the next 5-6+ years. Syrah fruit, 64% from the Gimblett Gravels, 26% from Te Awanga and 10% from Bridge Pa, fermented with 5% whole bunches to 13.5% alc., the wine aged 22 months in 25% new French oak, then given a further 6 months on lees."