The 2018 Totto Syrah has an incredible, lifted fragrance driven by the high percentage of whole bunches in the fermentation. A perfume of subtle herbal notes with violets, black fruit, and an earthy, peaty smoke elevates the aromas.
The palate is generous yet carries a fresh touch, loaded with earthy, savory complexity featuring grilled peppered meats and dark berry fruit. The 2018 Totto is rich and vibrant with chiseled tannins and a long-lived structure—a vintage to observe and enjoy for years to come.
Ratings/Accolades:
Bob Campbell, 94 Points
Cameron Douglas: 92 Points
The palate is generous yet carries a fresh touch, loaded with earthy, savory complexity featuring grilled peppered meats and dark berry fruit. The 2018 Totto is rich and vibrant with chiseled tannins and a long-lived structure—a vintage to observe and enjoy for years to come.
Ratings/Accolades:
Bob Campbell, 94 Points
Cameron Douglas: 92 Points
The fruit for the 2018 Totto Syrah comes from our most breathtakingly beautiful yet most steep and fearsome vineyards; Asylum, Madman’s and Niko Face. These vineyards are close planted, dry farmed, often 40o or more in slope and produce extremely low yields of stunning fruit quality.
Hand harvested and careful graded in the winery the fruit from both Madmans and Niko Face are destemmed to vat with 15% whole bunch retained whereas Asylum is 100% whole bunch with a small amount of gentle foot stomping to release some juice for the onset of fermentation.
Gently handled with plunging or pump overs twice a day, the wild fermented parcels are pressed off after 30 days before settling in tank and then being racked to barrel and left to mature for 20 months before their first racking to blend.
WineMaker: Duncan McTavish
Hand harvested and careful graded in the winery the fruit from both Madmans and Niko Face are destemmed to vat with 15% whole bunch retained whereas Asylum is 100% whole bunch with a small amount of gentle foot stomping to release some juice for the onset of fermentation.
Gently handled with plunging or pump overs twice a day, the wild fermented parcels are pressed off after 30 days before settling in tank and then being racked to barrel and left to mature for 20 months before their first racking to blend.
WineMaker: Duncan McTavish
The Man O’ War story begins with a special piece of land rich in history. Located at the eastern end of Waiheke Island, Man O’ War is a stunning array of coastal hillsides with high cliffs and pristine beaches forming a ruggedly beautiful coastline.
It was along this coastline that Captain James Cook came to anchor during his first voyage around the islands of New Zealand in 1769. Upon sighting the ancient stands of magnificent Kauri trees ashore, Cook noted in his journals that they would make ideal masts for the Man O’ War warships of the Royal Navy. Thus the name Man O’ War was bestowed upon this unique land.
It was along this coastline that Captain James Cook came to anchor during his first voyage around the islands of New Zealand in 1769. Upon sighting the ancient stands of magnificent Kauri trees ashore, Cook noted in his journals that they would make ideal masts for the Man O’ War warships of the Royal Navy. Thus the name Man O’ War was bestowed upon this unique land.
