Falconhead Hawke’s Bay Syrah 2020

$16.99$96.84 inc GST

Lifted aromas of raspberry, plum and ground pepper. The palate displays dark and red berry flavours with fine tannins and a touch of oak from barrel maturation.
This wine is drinking well now but can be cellared for up to 5 years.

SKU: N/A Category: Tags: ,


The New Zealand falcon has been a revered guardian of our vineyards for decades. At our Riverview Vineyard on the banks of the Ngaruroro River in Hawke’s Bay, we housed and trained a male and female falcon whose seemingly effortless grace held us rapt for many years.

The only remaining bird of prey endemic to New Zealand helps us with our natural sustainability program by managing pest control operations. To this day we still have a resident falcon who often visits the feeding station we’ve set up as a token of appreciation to this flying celebrity who also graces our country’s $20 bill. It’s worth noting that just one of these bills will get you a nice bottle of Falconhead to take home…

Additional information


Single Bottle, Case (6 Bottles)

Wine Review

Aromas and flavours of black currant and sweet red plums, there’s a fine layer of white pepper then barrel spices, soft clay and white smoke. A soft touch and the wine enters the palate, flavours of raspberry and black currant are surrounded by fine tannins and medium+ acidity. A nice even finish, balanced and well made with a decent length and complexity. Best drinking from 2023 through 2028.

Cam Douglas MS

Food Pairings

Enjoy with rich winter stews, roast beef, or lasagne

Vineyards and Winemaking

The grapes for this wine came entirely from our Tantallon and Campbell’s Brook vineyards in the Hawke’s Bay.
The grapes were harvested from our Tantallon and Campbell’s Brook vineyard and transported to our Riverview winery where they were crushed to open topped stainless steel fermentation vessels and inoculated with a range of yeast strains. The ferments were pumped over several times per day until dry and then allowed from 2 to 5 days extended maceration. The wine was then pressed off the skins and some was put to barrel where it was aged for 12 months. The wine was then transported by road tanker to our Katikati winery for final blending and finishing.