The Hillside Syrah is dark and fragrant with Damson plum, black pepper, leather, black current, French oak and ripe supple tannins.

The first layer of aromas is highlighted with black forest fruits, predominantly blackberries and wild berries. Soon after the toasted notes of the barreling reveal a greater complexity, complemented with spiced notes, principally of pepper. On the palate, the tannins are firm from the outset and the fruit is mature.

The Parson is a lively berry-scented drop with a hint of black pepper on the nose. Shiraz fruit floods the mouth with good depth and persistence, finishing dry and firm.

This wine showcases classical Barossa black fruit characters with dark chocolate flavours matured in a combination of French and American Oak barrels. Try with a sizzling BBQ steak.

Church Road One is a range of single vineyard wines that typify the character and personality of Church Road's best wine-growing sites. This is a fragrant, supple and full bodied Syrah exuding dark berry fruit, lifted floral and spice aromas, and a powerful palate structure that will reward cellaring.

Church Road Grand Reserve Syrah has a core of dark plum and berry fruit is overlaid with classic Hawkes Bay Syrah perfume of violets, exotic warm spice and cracked black pepper, supported by subtle oak toast. On the palate the wine is full bodied but fine textured with a gentle tannin structure. A balanced acidity brings length and freshness to the palate and a sense of subtle, lithe power without excessive heaviness. Enjoy this wine paired with savoury game and red meat dishes.

Church Road McDonald Series wines are a tribute to pioneering winemaker Tom McDonald, whose vision helped shape the reputation of Hawke's Bay winemaking. This aromatic, textural Syrah showcases a vibrant core of rich plum and berry fruit, layered with lifted notes of violet, warm spice, liquorice, and cracked black pepper, supported by subtle oak. Deep purple-red in colour, it offers a supple, expressive palate with impressive depth and character. Crafted unfined and unfiltered to preserve its integrity, decanting is recommended to fully reveal its complexity.

The vines originate from a Heritage clone of Syrah brought to New Zealand around 150 years ago. Produced from the gravelly soils of the Gimblett Gravels, this distinct Syrah shows an aromatic lift of floral and pepper aromatics with lushness and elegance on the palate. Deep red with a purple hue. Tremendous aromatic lift, with lavender and sweet cherries rising from the glass. The palate has significant density but a perfect balance that already encourages drinking.

Lioness of McLaren Vale is sourced from Angus and Helen Tuck's vineyard located in the subregion of Bakers Gully. Here mature Shiraz vines populate or perish, in the ironstone pebble laden clay loam, over ancient Kurrajong Formation geology, a silica cemented conglomerate most suited to grow Shiraz. After hand picking whole bunches of the Lioness of McLaren Vale in mid-March their winemaker Elena Brooks let the whole bunches ferment together in open top fermenters with ambient yeasts and hand plunging for 12 days, before basket pressing into some new (20%) but predominately older French Oak barriques, to the mature for a further 18 months in the same oak, before bottling without fining or filtration to capture the essence of the vineyard. Although ready to drink the Lioness of McLaren Vale will also reward cellaring and decanting.

The Lionheart of Dandelion Vineyards is their old vine Barossa vineyard. These ancient, gnarled vines, many over a hundred years of age, are not only surviving but thriving on their own roots in some of the oldest soils on the planet. In the last week of April whole bunches of Shiraz were hand harvested, then gently crushed and naturally fermented in open fermenters for eight days, hand plunged twice a day, before careful basket pressing into some new but predominantly older French Oak Barriques to finish fermentation. After 18 months maturation and a racking in the same oak, we bottled our Lionheart without filtration or fining, to capture the essence of the vineyard. Dandelion Vineyards Lionheart is ready to drink and will reward cellaring and decanting.

Bright crimson with ruby hues. Generous layers of ripe red fruits combining with notes of mint and spice. The wine has a nice silky texture mouth-feel complimenting red berry characters with a touch of peppery spice from underlying oak and integrated tannins.

Intense dark colour red with purple edge. Ripe blackberry and blueberry characters, cedar-wood and liquorice. Soft, rich, mouth coating, balanced tannin, hints of classic Cabernet, authentically Heathcote.