The Smith & Sheth 'CRU' Heretaunga Syrah is a premium, medium-to-full-bodied cool-climate red wine from Hawke's Bay, New Zealand. Sourced from exceptional vineyards spanning the famed Gimblett Gravels and cooler Mangatahi subregions, this boutique release by Master of Wine Steve Smith masterfully balances vibrant, aromatic red fruits with structural, savoury depth.
- Aromas: Lifted and fragrant with ripe blackberry, Doris plum, and red liquorice, layered with crushed stone, fresh violet florals, and a generous crack of black pepper.
- Palate: Sinuous and elegant, delivering concentrated flavours of dark cherry, raspberry pip, and anise, framed by a delicate thread of cedar and baking spice.
- Style: Sophisticated and multi-dimensional, prioritizing pure aromatic transparency, fine-powdered gravelly tannins, and a savoury, contoured finish over heavy fruit weight.
- Winemaking: Fermented traditionally and matured for 14 months in fine French oak barrels to seamlessly integrate subtle wood spice without masking the fruit.
- Cellaring: Wonderfully expressive in its youth, its impeccable balance and fine structural poise mean it will cellar beautifully for 6 to 10 years.
- Food Pairing: Perfect with roasted lamb leg, five-spice braised quail, or a rich wild mushroom stir-fry.
Hawke's Bay Syrah, trading heavy-handed density for pure, crystalline fruit and a refined mineral core. It strikes a beautiful chord between a velvety, enveloping texture and a crisp, lingering finish that leaves a lasting impression of elegance.
Smith & Sheth
Founded in 2014 by Steve Smith MW and Brian Sheth, Smith & Sheth crafts world-class wines from outstanding New Zealand vineyards. Operating as contemporary négociants, they source exceptional fruit from some of the country's finest sites, working closely with growers to capture the essence of each location.
Steve Smith MW — one of New Zealand's few Masters of Wine and founder of Craggy Range — brings deep expertise to wines that are elegant, authentic, and rooted in a strong sense of place.
