Te Awanga Syrah
Fruit for this wine came from a vineyard situated inland west of Hastings on an old riverbed. Hand harvested fruit was destemmed but not crushed into closed fermenters where whole-berries soaked for up to seven days before a natural ferment kicked off. The wine was then pumped over up to three times a day at the height of ferment. Post ferment it was rested for three weeks on skin to advance and condense the tannin structure making the wine more approachable and supple. The wine was pressed and run to barrel where it was matured for 14 months in new and used French oak before it was blended and lightly egg white fined.
About the Producer
Rod McDonald Wines is a family-owned wine business born out of a love of making wine and of the place they call home, Hawke’s Bay. Winemaker Rod McDonald spent nine years as winemaker at Vidal Estate in Hawke’s Bay and was awarded New Zealand Winemaker of the Year in 2006. He left later that ...