Total acidity as tartaric 5.8g/l
Residual Sugar Dry
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 eight months’ maturation, during which time it was regularly topped and racked. The wine received a traditional egg white fining before bottling.
Estate Vineyards Syrah ’17 was harvested between 20th March and 28th March 2017 from Te Mata Estate’s own vineyards in Hawke’s Bay’s Woodthorpe Terraces and Bridge Pa Triangle sub-regions.
Sourced exclusively from Te Mata Estate's own vineyards, the estate vineyard wines represent the best qualities of their variety, vintage, and Hawke's Bay origin.