Moana Park Syrah 2016
- Textured, savoury
- Hawke's Bay
“Shiraz is quite well known as being big, gnarly and robust but syrah is a lot more elegant, especially because of the climate, it’s pretty much all cool climate in New Zealand. Hawke’s Bay is on the east coast of NZ and really well known for its chardonnay and syrah, and it’s actually one of New Zealand’s oldest wine regions.” – Zahn, Mofo Wine Broker
“This is a really interesting syrah, I did a bit of research after I tasted it and they’re very much minimal intervention so it’s quite reductive. When you first open it and put it into the glass it’s quite pongy, it’s quite smoky, but once it gets some air it opens up beautifully and there are rhubarbs and cherries and it’s really elegant and pretty.”
“If you’re new to syrah I wouldn’t go with this one, but if you do like cool climate shiraz or New Zealand syrah then give it a go, because it does need to see time in the decanter. I’d give it 45 minutes at least, just to let it open up.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hawke's Bay
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Syrah
- Serving Temp.
Hawke's Bay is New Zealand's oldest wine region, with climate similar to Bordeaux and Sancerre in France. It's no surprise then that their best wines happen to be Cabernet blends and Sauvignon Blanc, as well as Syrah. Unfortunately, most of this gets slurped up within NZ, and we have to bang down doors to get some over to Australia. Lucky for you mofos, we're pretty good at this.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.