Element Vineyard Gimblett Gravels Syrah 2019
← Blank Canvas
Vineyard: Element Vineyard
Subregion: Gimblett Gravels
Region: Hawke's Bay
Vintage: 2019
Soil Type: Free-draining gravel bed soils which have lenses of sand, silt and clay at various depths.
Clone: Chave, Mass Selection (Stonecroft)
Viticulture: Sustainable Winegrowing New Zealand Certified (SWNZ)
Growers: Dominic and Rachelle Smith
Winemaker's Notes
In the true expression of cool-climate Syrah, this wine exudes freshly cracked black pepper, crushed violets, red and black forest fruits and savoury smoky nuances. It has crunchy lifted acidity which carries the defined, fine-grain tannins and background of spicy, savoury oak.
This wine is about fragrance and texture, and this 2019 vintage has a slight departure from previous years in that it's a pure expression of Syrah as we did not co-ferment with Gruner Veltliner (try it with our 2018 side-by-side to see if you can spot a difference!). It still has a high proportion of whole-clusters in the fermentation to bring aromatic lift, complexity and structure. The 2019 vintage was exceptional in the Bay with incredible density of flavour as well as a resounding freshness. Ultimately this Syrah demonstrates the phenomenal potential Gimblett Gravels has for producing cool-climate Syrah and we are thrilled with the stylistic consistency this special single vineyard is delivering. Enjoy now, or bury it deep in the cellar to allow the beguiling tertiary characters of Syrah to develop.
Reviews for Element Vineyard Gimblett Gravels Syrah 2019
"Deepest crimson. Wildly peppery aroma with the fabulous perfume that I associate with the northern Rhône, all stony dark fruit and peonies. Just very slightly and attractively reductive, as top-notch Syrah tends to be. This is stunning: the best Blank Canvas Syrah I have tasted and likely to age well into serious complexity. It is deep but not at all sweet-fruited, dark-fruited, savoury, tarry, complex and has immense length. Just shows how well Syrah is suited to this region of NZ."
“After acquiring solid wine experience, Sophie Parker-Thomson (Master of Wine) and Matt Thomson launched their project in 2013, called Blank Canvas. They exclusively produce single-plot vintages, from hand-picked vineyards in different regions of New Zealand. These vintages quickly met with success. Their Element Vineyard Syrah comes from the gravel and clay terroir of Gimblett Gravels, in the North Island. The 2019 vintage is a floral, elegant, fine and dynamic wine. A fresh, sapid Syrah with a Rhône accent, created by these two lovers of Côte-Rôtie wines.”
“This syrah comes from the Gimblett Gravels terroir, in Hawke’s Bay, includes 65% whole cluster. Aged in mainly old barrels, it exudes black pepper, violet and a nice mintiness. Good management of maturity with dynamic juice. This wine stands out for its tactile elegance, its aromatic charm and the finesse of its tannins.”
"A powerful bouquet driven by aromas of spices and dark red fleshed fruits, seasoned red meats and there’s layers of barrel and smoke, wood spices and pressed violets. Complex and youthful. Equally powerful on the palate with a firm taut texture from tannins and back bone of acidity; tempering and contrasting core fruit flavours of dark berries and spiced meats layer in complexity and mouthfeel. This wine needs more time, it is delicious already, dry and lengthy. Best drinking from very late 2023 through 2033."
"Aromas of black pepper, wet stone, crushed blueberries and plums. Medium- to full-bodied with velvety tannins. Nicely balanced, showing richness of fruit without being overdone. Dense, packed spice tingles on the palate. Very well composed. Sustainable. Drink or hold. Screw cap."
"The 2018 Element Vineyard usually contains some Gruner Veltliner skins but this vintage is 100% Syrah due to differences in ripening times between the two varieties. It is wild fermented with a five day cold soak and hand plunged. It’s all that you would want a cool climate Syrah to be: smoky bacon, fragrant pepper, but with a sense of more sweet, lush fruit on the finish. There’s 60% whole bunches, giving a light furriness to the mouthcoating tannins."