Sacred Hill Vineyards

Sacred Hill Reserve Hawke's Bay Syrah 2017

Winner Blue Gold Lighter Bodied Dry Red Wines
Grape Varieties
Syrah (100%) Hawke's Bay, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $23.99

Lifted, complex pepper and violet aromas, lighter spectrum of fruit ripeness, fresh and quite floral throughout. A cooler-climate expression. The palate is framed by reasonably firm, grippy and angular tannins. Everything works up to the back-palate when the wine closes down. No improvement with food, sadly.

Deep ruby. Beautiful bouquet of blackberry and freshly cracked pepper. Vibrant and lively with bright red and blackberry fruit and a thread of freshly cracked black pepper. Beautifully balanced with spicy complexity. When paired with the pork dish the wine remained largely unchanged the bright fruit and spicy cracked pepper notes shining through.

Quite a wild raw red fruit style. Fresh. Green peppercorn. Slightly open with a touch of bruised apple. Bitter and hard palate. Similar with the dish

Lifted red fruits hint of blues, whole bunch, pepper and spice aromas. Deliciously juicy rounded and interesting, chiselled acidity. The pairing works well. The pepper and spice of the wine is promoted by the romesco. The subtle salt and pork texture looks great against the chiselled tannins and acidity of the wine.

White pepper and spice, tannin profile is a little more forward, with a slight chewiness on the palate

Mid-deep ruby. Mixed plums, blue flowers, pepper, and sweet spice. Soft and sandy tannin enrobed in mixed berries. Finishes drying and a little early. Over powered by dish.

White Pepper spice dominated nose. Cool Climate fruit that is ripe and spiced up at the same time. Palate is chalky, clean and lengthy. Acid clean, lightly weighted tannins and pepper/Black Doris plum fruit. Very good wine. With Food ? I like this style. Spicy, elegant, clean and a compelling length with food. Terrific.

The Lighter Bodied Dry Red Wines were judged with

Pork shoulder with capsicum, almond and carrots

Presented by chef Marcell Kustos



  • 2000 g pork shoulder/scotch fillet
  • 1000 g mixed capsicum, sliced
  • 500g tomatoes, diced
  • 1 pc onion, diced
  • 4 Tbsp oil, sunflower
  • 1 Tbsp paprika, ground
To serve
  • 100 g almonds, shaved, toasted
  • 1 bunch parsley


  1. In a large frying pan, sear around the scotch fillet.
  2. Then place it into a Dutch oven and bake it for 2.5-3 hours at 130 degrees.
  3. In a medium pot, add oil, sweat onions, then add capsicum and cook for 10 minutes.
  4. Then add tomatoes and ground paprika and cook for another 10 minutes.
  5. Add water if needed to prevent from burning.
  6. Serve a slice of pork on a bed of ‘lecso’ and sprinkle toasted almond on top.