Halcyon Days wines are Biogro organic certified, handpicked and naturally fermented, with no additions. We use time-honoured methods to create striking wines that are a dynamic expression of Halcyon’s place: Heretaunga, Hawke’s Bay.
Luz (pronounced "luth") is Spanish for “light” and the name reflects the incredible sunlight we get in Hawke’s Bay. We want to make a red wine that reflects the quality of that light and energy we are so lucky to have. The name is also a little nod to Spain, where we both made wine before coming back to New Zealand.
Luz Syrah is picked for a fresh, natural acidity and we aim to produce a lighter-bodied style of red wine. It is predominantly whole-bunch fermented and is occasionally (and gently) plunged while fermenting. After ferment and pressing, the wine spends a brief period in tank in order for it to come together. It is bottled within six-to-nine months to preserve the lush, bright fruit and freshness. We blend in a little Pinot and select from two clones of Syrah to give a little more dimension.
80% whole-bunch fermented Syrah from roughly equal amounts of the so-called “Chave” clone (a local name) and clone 470. Both come from the Bridge Pā Vineyard in the Bridge Pā Triangle subregion of Hawke’s Bay.
20% whole-bunch Pinot Noir (clone 777) from the Osawa vineyard in the Mangatahi subregion of Hawke’s Bay.