Iron Hills Vineyards is a specialist producer of Syrah wines and also from the 2007 vintage, Viognier.

Our aim is to produce small batches of high quality wine, usually vineyard specific and so show the variety of styles that Syrah is capable of.

There are two series of wine.

SERINE is a French style Syrah. The aim is to emulate a Cote Rotie style using practices in common use amongst the best producers in the Northern Rhone.

IRON HILLS is a more typical New Zealand style. More new oak is used and the grapes tend to be harvested above the 23 brix level we aim for with Serine, producing a bigger fruit driven style.

However there is some commonality in style. We believe in a supple silky mouth feel and with a combination of our viticultural techniques and very low cropping rates, all our wines are plush and full in the mouth, with complex flavours yet retain an elegance. All our wines are excellent with food but of course are good on their own.


LIBRARY WINES

2010 Serine

Last few cases.

Still drinking fabulously. I call it our super Pinot. It has the style of a Pinot Noir but with the fullness and power of Syrah. It shows predominantly red fruits with a dense darker base. Long and satisfying.

Always elegant with a fine but firm structure it is fuller now.

2011 Serine

We still have available the 2011. This wine was picked at 24 brix and is 14% so was always ripe but it also came with huge tannins and consequently has taken some time for those tannins to soften.

Now it is showing a silky and supple palate with a mixture of blueberry, blackberry and blackcurrent flavours and of course it is quite full and persistence with excellent deep colour.

A rich and dense black Syrah. And still in the more French that New Zealand Style. 

There was some whole bunch in the fermentation but you cannot notice other than it adds some freshness. 

Both available at $300 a case delivered.

Historically Syrah was always made with whole bunches but in an attempt to modernise the wine the French producers largely went to the conventional New World style of desteeming. Not all though, for example Jamet in Cote Rotie is still 100% whole bunch as is Clape in Cornas. In recent years some portion of whole bunch has been introduced back into Hermitage and Cote Rotie wine to add some complexity and savouriness. Usually this is only 10 - 30%. Often its used to balance out overt fruitiness in big years. They call it keeping freshness as it introduces a sour element. In Syrah this has a spicy character in Pinot Noir in Burgundy where the technique is often used it shows early as sour cherry. As the wine balances out this integrates in
improving balance and complexity
.