Te Mata Estate Bullnose Hawke's Bay Syrah 2022

Te Mata Estate Bullnose Hawke's Bay Syrah 2022French oak Raspberry & cherry Fresh florals Superfine tannins "Plush and exquisite at once, this engaging syrah shows dark fruit richness, clove, floral and assorted nut aromas on the nose with a hint of dried herbs, leading to superbly weighted palate offering splendid fruit purity with sensual complexity, gorgeously framed by velvety texture and beautifully melded tannins. This is weighty, robust and sophisticated with gorgeous harmony, finishing

• French oak
• Raspberry & cherry
• Fresh florals
• Superfine tannins

"Plush and exquisite at once, this engaging syrah shows dark fruit richness, clove, floral and assorted nut aromas on the nose with a hint of dried herbs, leading to superbly weighted palate offering splendid fruit purity with sensual complexity, gorgeously framed by velvety texture and beautifully melded tannins. This is weighty, robust and sophisticated with gorgeous harmony, finishing refined and immensely satisfying. At its best: 2027 to 2042" Sam Kim, Wine Orbit, Jan 2024

Displaying Bullnose’s classic vibrant, purple-edged magenta colour. This has perfume, plush berry fruit and underlying power. That signature Bullnose ‘nose’ displays dianthus and freesia aromas with fresh raspberry, black cherry, and cola throughout. The front palate’s rich and soft entry is loaded with those same ripe, concentrated fruit notes with superfine tannins and a refreshing fine finish. Bullnose Syrah ’22 delivers classical elements alongside a modern level of detail, power, refinement, and restraint. Bullnose ’22 is closed with a Diam cork, allowing continued evolution in bottle for 15 years from harvest.

The wine is named Bullnose after an early Morris Cowley car, which was nicknamed Bullnose due to its distinctive radiator. The bull emblem that appears on the wine label is drawn from the car’s radiator crest.

Separate parcels of fully ripened syrah grapes were hand harvested from Te Mata Estate’s Bullnose and Isosceles Vineyards on 12 and 20 March 2022.

The individual lots were each destemmed and given a traditional warm-plunged fermentation. The resulting wines underwent extended maceration on skins before pressing and then a secondary malolactic fermentation. The separate wines were then run to a mixture of new and seasoned French oak barriques for 11 months’ maturation. During this time, they were regularly topped and racked, before blending and then bottling in August 2023.