Winery Squawking MagpieStoned Crow Syrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Stoned Crow Syrah from the Winery Squawking Magpie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stoned Crow Syrah of Winery Squawking Magpie in the region of North Island is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Stoned Crow Syrah of Winery Squawking Magpie in the region of North Island often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Stoned Crow Syrah
Pairings that work perfectly with Stoned Crow Syrah
Original food and wine pairings with Stoned Crow Syrah
The Stoned Crow Syrah of Winery Squawking Magpie matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef strogonoff, couscous of meat and fish or quick duck breast with honey.
Details and technical informations about Winery Squawking Magpie's Stoned Crow Syrah.
Discover the grape variety: Précoce Bousquet
Table grape with medium bunches and golden berries with thin skin and juicy flesh, with a sweet, fresh flavour. Very early ripening, intended mainly for fresh consumption at the start of the summer season. Grown in small quantities in southern France for fresh consumption, marking the first summer market stalls and belonging to the traditional early table grape varieties. French white table grape variety, an early mutation obtained for fresh consumption.
Last vintages of this wine
The best vintages of Stoned Crow Syrah from Winery Squawking Magpie are 2014, 0, 2013, 2012
Informations about the Winery Squawking Magpie
The Winery Squawking Magpie is one of of the world's greatest estates. It offers 31 wines for sale in the of Gimblett Gravels to come and discover on site or to buy online.
The wine region of Gimblett Gravels
Unique trademark terroir of Hawke's Bay (~800 ha, 2001 association, ≥95% gravels): Bordeaux varieties and Syrah are the signature red kings (90% of the vineyard) — dominant Merlot (35%), Syrah (20%) and Cabernet Sauvignon, signature intense profile with ripe black fruit (cassis, blackberry), spices and a peppery touch, racy tannins and power. Loose, draining gravels storing daytime heat, the region's warmest terroir, comparable to Bordeaux.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
