'Element' Syrah 2017

'Element' Syrah 2017

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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, which is assisted by our pioneering co-fermentation technique with a small proportion of Gruner Veltliner skins as well as whole-cluster fermentation. The co-fermentation gives a white pepper spice quality to the flavour spectrum and intensifies and stabilises the brilliant purple hue of Syrah. The result is layers of complexity in flavour and tannins which will allow an intriguing long-term ageing potential.

View Blank Canvas 'Element' Syrah Tasting Notes - 2017
View Blank Canvas Syrah Tasting Notes
2015 | 2014


2015 Syrah -

5 STARS / 18.5+ Points – ‘Very dark, deep, black-hued purple-red colour, near impenetrable at the heart, very youthful in appearance.  The nose is elegantly proportioned with finely concentrated and deep aromas of ripe blackberry fruit along with black plums, black pepper, subtle notes of Asian spices and liquorice, with herbal and whole bunch stalk detail adding interest.  Medium-full bodied, the palate is elegantly presented with a concentrated core of blackberry fruit interwoven with dark herbs, black pepper, unfolding black plums and spice elements.  The fruit is underlined by fine, grainy tannin structure with balanced, vibrant acidity, and the wine carries with good linearity to a sustained finish.  This is an elegant, but intensely flavoured and concentrated Syrah with black fruits and black pepper, and herb and whole bunch stalk notes on a vibrant, fine-structured palate.  Match with herb-marinated lamb, beef or venison over the next 7-9 years.  Syrah fruit from Dominic Smith’s single vineyard in the Gimblett Gravels indigenous yeast fermented with 7% Gruner Veltliner skins, and 60% whole bunches to 13.0% alc., the wine aged 10 months in new and seasoned French oak.  18.5+/20’. Raymond Chan Wine Reviews, 15/11/18

18 Points – 60% whole bunch, fermented in tank with some Grüner skins. French barriques (35% new). Complex nose of smoky bacon, black pepper, lots of rotundone. Light floral note too. Rich but not fat, lots of ripe berry fruit. Like a rich northern rhône, and really smooth. Very pretty and very perfumed but with an underlying sweetness of fruit. Attractively stemmy.” 18/20 Points.Julia Harding MW, JancisRobinson.com 

93 Points / 4.5 Stars -“Dense, deep, high energy syrah, with bright dark fruit, floral, violet, black pepper and spicy oak flavours. The wine has an appealing seamless and silken texture, with subtle sweet fruit restrained by gently drying tannins. Should age well 13/4/2017” Bob Campbell MW, Real Reviews. 

4.5 STARS – ‘Well worth cellaring, the 2015 vintage (4.5*) was made by co-fermenting Syrah from the Gimblett Gravels with Grüner Veltliner skins from Marlborough (‘this results in deeper colour, smoother texture’), and then matured for 10 months in French oak casks (partly new). Dark and purple-flushed, with a fresh, peppery fragrance, it is mouthfilling and vibrantly fruity, with strong, youthful plum and spice flavours, lively acidity, and excellent concentration and structure. Best drinking 2020+.’ Michael Cooper Buyer’s Guide 2019, November 2018.