2017 Hazel's Vineyard Syrah

2017 Hazel’s Syrah

A hyper-perfumed nose, with lifted violets, lavender and mulberries entwined with a savoury note of olive tapenade. The palate is a crescendo of flavour - sweet fruit at the start, savoury at the back. Blueberries, mulberries and spiced plum evolving to clove, anise and jamon. A wine unlike any other in the region and a true reflection of the “Syrah” style. 

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Wine Specs
Alcohol %
Wine Profile
"Highly perfumed and aromatic. It has intensity and prettiness. Focus has been on spiciness and perfume with a touch of pepper. This has a small amount of roussanne. It is co-fermented, which contributes to the balance and tannin structure. Brilliant colour and vibrancy. It has so much energy and life in the palate with its excellent texture and structure. Picked earlier to get the perfume. Comes from a rocky part of the vineyard. Unfiltered and unfined" 94 Points - Ray Jordan
Vineyard Notes
100% Hazel’s Vineyard located in the southern part of the Margaret River region. These syrah vines grow on coarse lateritic soils with a northerly aspect.
Winemaker Notes
Winemaking Sourced from a single block of bio-dynamically grown Syrah at Hazel’s Vineyard. The fruit was hand harvested mid-morning. A Pied de Cuve (vineyard specific yeast culture) was placed on the bottom of a 4 tonne concrete fermenter. The fermenter was then filled to the brim with whole bunch fruit. The fermenter was pumped over 3 times daily for 8 days, before a further 5 days of maceration without any pump overs. After pressing, the wine was aged in a 2800L French-Oak Foudre for 9 months, before racking and a small sulphur addition. The wine was bottled without fining or filtration, ensuring a living reflection of a block we consider special and unique.
Other Notes
After desirable conditions during flowering, the summer started cool and wet, slowing down the growing season significantly. Conditions improved in late February, developing into a perfect Indian summer. The result is whites that are packed with energy and poise, and reds that got the benefit of a long, cool ripening periods; tannin ripeness and complex flavour developments. Alcohols are lower than previous years, even with greater physiological ripeness