2021 Man O' War Dreadnought Syrah, Waiheke Island

Ripe, plush aromas of balsamic and blackcurrant with a lifted violet volatility that explodes from the glass. The palate is dense and creamy, with black cherry smothered in rich layers of mouth-filling vanilla oak. Soft, generous and ripe to the point of sweetness, this is a very showy, oaky wine with black forest cake flavours. A crowd-pleasing fruit bomb and very approachable for enjoyment over the next few years 16 Feb 2025 Drink 2025–2031

93 points Stephen Wong MW therealreview.com

Man O' War Dreadnought Syrah is a flagship cool-climate Syrah from Waiheke Island that channels power and elegance with a maritime edge. Grown on rugged volcanic hillsides overlooking the Hauraki Gulf, this wine reflects the wild beauty of its coastal origins and the meticulous vineyard management behind Man O’ War’s estate.

Waiheke Island is a special site for Syrah. The steep slopes and fractured basalt soils, coupled with cooling sea breezes and long sunshine hours, create perfect conditions for slow, even ripening. The result is fruit that retains acidity and aromatic complexity while achieving full flavour development.

Dreadnought is a single-vineyard wine, made only in vintages where quality meets the estate’s high standards. The winemaking is led by Duncan McTavish, who employs traditional techniques like hand picking, whole bunch fermentation, indigenous yeast, and extended maceration. The wine is matured in French oak, a portion new, which adds structure and spice without dominating the fruit.

In the glass, it shows lifted aromatics of violet, black pepper, smoked meats and crushed herbs, followed by layers of black cherry, blueberry, graphite and olive tapenade. The palate is refined and savoury, with silky tannins, vibrant acidity and a mineral core that speaks of its volcanic roots. The smoky, spicy finish is long and compelling.

This Syrah is tailor-made for roasted lamb shoulder with rosemary and anchovy, chargrilled venison, duck breast with black cherry jus or lentil stew with smoked paprika. It’s built to evolve beautifully over a decade or more, gaining notes of cured meat, leather and dried herbs as it matures.