2019 Blank Canvas Gimblett Gravels Element Syrah, Hawkes Bay

Intense wine with an appealing seamless texture and lifted aromatics. Dark berry, cassis, dark chocolate, vanilla, anise, and black pepper are also evident. Elegant, supple wine—a pleasure to taste 20 Dec 2022 Drink 2023–2035

95 points Bob Campbell MW therealreview.com

Blank Canvas Gimblett Gravels Element Syrah from Hawke’s Bay is a powerful yet graceful expression of New Zealand Syrah, crafted by the acclaimed winemaking duo Matt Thomson and Dr Sophie Parker-Thomson MW. Blank Canvas is known for its precision and focus on single site wines, and the Element Syrah comes from the famous Gimblett Gravels subregion — an area of stony, heat-retaining soils that produce wines of remarkable intensity and perfume.

Matt and Sophie’s approach is all about authenticity and texture, allowing each vineyard’s natural character to shine. The Syrah is hand picked from mature vines, partially destemmed, and fermented with wild yeasts in small open-top fermenters. Gentle plunging and a portion of whole bunch inclusion enhance aromatic lift and complexity. The wine is then aged in fine French oak barrels for around 16 months, adding structure and subtle spice while keeping the fruit purity intact.

In the glass it shows a deep crimson-purple colour with a lifted bouquet of blackberry, blueberry, black pepper and violet, underpinned by notes of olive tapenade and smoky mineral. On the palate it is elegant and medium bodied, with layers of dark berry fruit, spice and savoury earth framed by fine tannins and bright acidity. The finish is long and silky, showing both the precision of the winemaking and the distinct mineral depth of the Gimblett Gravels soils.

Blank Canvas Gimblett Gravels Element Syrah pairs beautifully with dishes such as roasted lamb, duck breast with plum sauce, or slow cooked beef with peppercorn and rosemary. It also complements aged cheeses and earthy vegetable dishes. While expressive in its youth, it has the structure to age gracefully for 12 to 15 years, developing more savoury and gamey complexity with time.