What the winery says about  Te Awa Syrah 2010. . . .

A very typical Syrah nose of black berry fruits but with a bigger savoury and oak dimension than is usual for Te Awa.
This complexity is the result of multiple strains of vineyard yeast and long term barrel aging on a heavy lee of decaying skin fragment, yeast and malo-lactic bacteria. We introduced the technique of ‘barrel ferment’ this year. This technique involves draining fermenting wine into new barrels at the end of ferment. We like the way this technique magnifies the mocha and spice notes on the nose.
The palate is medium bodied as one would expect from our version of Syrah. The tannins are supple and remain un-modified, in their naturally extracted state, poised to take
the wine forward in the bottle.