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Maimai Syrah 2013

Syrah/Shiraz from Hawkes Bay, New Zealand
  • WW90
0% ABV
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Winemaker Notes

Maimai Syrah is grown in Sally's Field Vineyard in the Heart of the Red Metal Triangle in Bridge Pa Hastings. Maimai grows three clones of Syrah, which gives them blending options and complexity in the finished wine. In the three seasons that they have harvested Syrah from this site, each clone has performed differently and as the vines get older the flavors are becoming more complex and full with palate weight and texture improving. This fruit is hand harvested and only the premium fruit is used for Maimai wines.

Critical Acclaim

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WW 90
Wilfred Wong of Wine.com
Just Syrah, the pretty rich 2013 Maimai Syrah serves up a wonderful density; smooths on the end. Deep ruby black color; bold, black fruit aromas, quite concentrated; medium to full bodied, chewy and long on the palate; black fruit, tar quite good; medium bodied, some tannins on the palate; attractive grapey, black fruit flavors; long finish. (Tasted: August 14, 2015, San Francisco, CA)
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Maimai

Maimai

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Maimai, Hawkes Bay, New Zealand
Maimai is the wine label of Stirling Vines Limited of Hawke's Bay, New Zealand. Stirling Vines is a family run enterprise that began grape growing operations in 1994, supplying grapes to large wineries in New Zealand, primarily Sauvignon Blanc. In early 2002 the decision was made to market a portion of their own fruit under their own label, Maimai. Managed by Mal McLennan, Stirling Vines comprises two vineyards - Stirling vineyard located in Meeanee, and, the Sally's Field vineyard in Bridge Pa. Maimai produces a range of white and red wines from two vineyards in Hawke's Bay, with Sauvignon Blanc being grown in the cooler area of Meeanee, and Chardonnay, Malbec, Merlot, and Syrah being grown in the hotter regions surrounding Hastings.

About Stiring VinesThe name Maimai derives from a small stream that used to run along side of the eastern boundary of our Meeanee property that we as children named “the creek.” In times of drought this creek was often a source of water for stock and water fowl. At some time in the early 1960's a maimai (hunting blind) was built and the creek became known as Maimai Creek.

Hawkes Bay

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An eclectic region on the east coast of the North Island, Hawkes Bay extends from wide, fertile, coastal plains, inland, to the coast range, whose peaks reach as high as 5,300 feet. While the flatter areas were historically more popular because they are easier to cultivate, their alluvial soils can be too fertile for vines. In the late 20th century, the drive for quality led growers to the hills where soils are free-draining, limestone-rich and more suited to producing high quality wines.

Over the passing of time, the old Ngaruroro River laid down deep, gravelly beds, which were subsequently exposed after a huge flood in the 1860’s. In the 1980s growers identified this stretch, which continues for approximately 800 ha, and named it the Gimblett Gravels. The zone has proven to be ideal for the production of excellent red wines, particularly Cabernet Sauvignon, Merlot and Syrah.

Today the area takes well-earned recognition for its Bordeaux blends and other reds. Expressive of intense stewed red and black berry with gentle herbaceous characters, Gimblett Gravels wines are suggestive of their cool climate origin, and on par with other top-notch Bordeaux blends around the globe.

Chardonnay is the top white grape in Hawkes Bay, making elegant wines, strong in stone fruit character. Sauvignon blanc comes in close behind, notable for its tropical, fruit forward qualities.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

PPW142109_2013 Item# 142109