The wine is made with Syrah from our Gimblett Vineyard and Te Awanga Vineyard with 1% Viognier co-fermented into the blend. There were 5 separate hand-picks across the two vineyards from 4th April to 21st April. The wine spent 27 months in oak (71% new) with no racking of the barrels. This wine has great depth and complexity showing plum, black cherries, spice and pepper. It will age very well for many years.
19.5+/20 points, 5 stars - Raymond Chan Wine Reviews
98 points, 5 stars - Sam Kim, Wine Orbit
5 stars - Michael Cooper
96 points - Bob Campbell MW
94 points - Joe Czerwinski
2014 Elephant Hill Airavata Tasting Notes.pdf