Wither Hills has released its first Syrah and Merlot varietals, expanding its range and marking an exciting new chapter for the award-winning New Zealand winery. Rather than hailing from Wither Hills’ customary Marlborough vineyards, the new Merlot 2018 and Syrah 2018 are Hawke’s Bay creations, which Wither Hills head winemaker Matt Large says is the best region for the new wines.

“We’ve experimented with a few different wines in small batches over the years, and Hawke’s Bay is the best region for giving our Merlots and Syrahs depth and richness. The warmer climate allows the fruit to ripen more fully, really bringing out the flavours in the wine,” says Matt.

The 2018 vintage in Hawke’s Bay was one of the warmest summers on record: perfect for the warmly textured Merlot, which has been matured under different oak regimes over 18 months to bring out vibrant dark plum flavours, with nuances of cigar box and chocolate. Described as ‘the wine to have when you don’t know what to drink’, the Merlot is delicious with bold, sumptuous dishes; try pairing with duck, lamb, mushroom risotto and rich casseroles.

The Wither Hills Syrah 2018 was created by gently de-stemming and fermenting the fruit, and leaving on skins for an extended maceration period before being matured in oak. High levels of sunshine in spring and warm night temperatures pushed ripening along, resulting in a wine that’s packed with dark fruit, pepper, spice and floral notes. Like the Merlot, Wither Hills Syrah can hold its own with big flavours like sticky glazed pork ribs, roasted vegetables and a delicious New Zealand lamb roast.

The Wither Hills Hawke’s Bay Merlot and Syrah will be the first products to go to market wearing the new-look copper-foil label, a special homage to the brand’s origins and spiritual home.