Vanguardist Syrah 2023

Vanguardist Syrah 2023
The Rende property spans seven hectares, with five hectares under vine. Of this, 3.7 hectares are 55 year old goblet bush vine Grenache, while the remaining consists of Syrah planted on own roots in the late 1960s and late 1990s.

As an experienced vigneron, Michael manages the entire vineyard. His approach combines meticulous attention to detail with a steadfast commitment to organic and sustainable farming practices. He prioritises soil health, biodiversity, and vine resilience,

The 2023 vintage marked a significant milestone for both the vineyard and the Vanguardist portfolio. The conclusion of a external contract allowed full integration of the Syrah plantings into our production. These Syrah vines showcase the unique qualities of both the old and mature plantings, complementing the revered Grenache vines.

The grapes were hand-harvested in two picks on February 29 and March 4, 2023.

With 60% whole bunch inclusion, the fruit underwent pigéage and an extended maceration period of approximately four weeks. Post fermentation, the wine was aged for 17 months in one and year old 500L french puncheons. This extended élevage included a second winter in barrel, followed by racking in early spring to prepare for bottling. The wine was bottled unfined and unfiltered in November 2024, once optimal natural cellar temperatures prevailed.

"Winemaker Michael Corbett comes from Hawke’s Bay, and I reckon he must have shed a little of that DNA into this wine. Debut release.

Black fruit, pencil and graphite, such perfume, and plenty of spice. Medium-bodied, cool ‘mineral’ feel, beautiful tight tannin, peppery, concentration but not heavy – all just so – with a finish of superb length. A slight nutty flavour with ripe red fruits bobbing up with airtime. Top shelf. The structure here is outstanding. 96 points - Gary Walsh, The Wine Front

The 1.3ha of shiraz on the Vanguardist-farmed Rende vineyard was prior contracted out, but the expiration of that agreement allowed for this bottling, and many more, no doubt. This saw 60% whole bunch and an extended four weeks on skins, then maturation for 17 months in one-year-old puncheons. Compressed black fruits and subdued red ones, nothing spilling out, cured meat, anise, violet, pepper, black tea, struck iron, coffee bean and graphite. It’s more mid-weight, not in depth, just heft, with a savoury demeanour, a purposeful linearity. Fruit intensity is enmeshed in structure, tannins are so finely tooled, intricately woven, quietly at work, red fruits swelling, building up and fanning out through the long finish. A sensational debut. - 97 points Marcus Ellis, Halliday Wine Companion