2023 Vinework Syrah Nouveau


2830 in stock


Vinework presents the opportunity to experience a seasonal voyage from the vineyard to the glass – from growth to creation. Crafted in celebration of the hours spent walking amongst the vines, watching, tending, tasting – connecting with our growers and the region’s land. This range welcomes you to walk alongside us on this unique passage through the vineyards, exploring the individual blocks and batches brought together to create this story—a colourful, textural tale of the season and the soils.

This Syrah Nouveau is a light bodied ‘Beaujolais-esque’ summer red wine, offering vibrancy and verve with plenty of redcurrants, pomegranate, subtle spice and some earthy stemmy characters.

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Shiraz (100%)
Margaret River
The growing season began with a late budburst after a relatively cold winter with reasonable rainfall. The cool, wet spring which followed meant an extended flowering period for early bloomers, but with good fruit-set for most varieties. There was a complete lack of Marri blossom leading up to and during harvest which meant that bird pressure was extreme! The cool, late start to the growing season delayed ripening on most varieties, however the very dry, mild summer which followed offered perfect ripening conditions allowing fruit to retain wonderful natural acidity. All the fruit for this wine is estate grown and hand-picked from our Stevens Road vineyard in the Wallcliffe subregion of Margaret River.

Tasting Notes

Bright ruby red with a purple hue. This wine was unfined and unfiltered so a slight harmless deposit may appear in the bottom of the bottle over time.
Vibrant red cherry, brambly berries, floral perfumed lift, subtle savoury stemmy undertones with hints of spice.
A light bodied ‘Beaujolais-esque’ summer red wine. The juicy palate is filled with maraschino cherries and wild strawberries. Crunchy acidity, and soft, silky tannins enhance the vibrancy of fruit to produce an ever-enticing wine.


100% handpicked whole bunches underwent wild carbonic maceration in picking bins for two weeks, sealed under carbon dioxide gas cover. This was followed by gentle pressing before finishing primary and secondary fermentation in stainless steel tank. A short maturation on lees then followed before a careful racking and cold stabilisation. Bottled early, unfined and unfiltered.