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Gimblett Gravels "Element" Syrah 2018 - Blank Canvas
Blank Canvas


  New Zealand / Marlborough
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The Syrah variety is magnificent on the white canvas!


Why do we love it?

Gimblett Gravels "Element" Syrah - Blank Canvas epitomizes the peppery, floral cool-climate Syrah with juicy fruit and smoky aromas that has swept the wine critics' ratings worldwide, with Julia Harding MW, Cameron Bobbe, Campbe MW, ranking it among New Zealand's top 3 in 2018. Also got 95pts from Decanter. What more could you ask for?

Blank Canvas Winery, operates under the watchful eye of Matt Thompson and Sophie Parker-Thomson MW. Matt is among the elite of the country's best winemakers with countless awards under his belt and over 60 vintages between New Zealand and Europe! Sophie is New Zealand's youngest MW and has made over 21 vintages in the southern and northern hemispheres. Since 2013 they have managed a total of nine individual sustainable vineyards, strictly selected based on the terroir. Their philosophy is to let the grape ‘draw’ its character on a perfectly white and clean canvas, yielding its potential to the fullest!

Gimblett Gravels "Element" Syrah - Blank Canvas is a blend of 60% whole Syrah bunches and Gruner Veltliner skins. This method is well known in the Cote-Rotie (with the difference that Viognier is used there) and is done to give extra aromas and emphasize even more the spicy character of the wine. The fermentation lasts 16 days with frequent stirring to take advantage of all the aromatic elements of the two varieties. It then rests for 14 months in first and second-hand barrels, to finally be bottled unfiltered and leave you speechless with its juicy fruit and elegant yet complex structure.

It's already starting to hit its prime, which means you can easily enjoy it pleasantly now, or at some point…until around 2030!









Tastes Like

In the glass, it is deep violet. Rich aromas of plum, raspberry, blueberry, ripe sour cherry, gooseberry, and black cherry framed by freshly ground black pepper, notes of violet, vanilla, milk chocolate, mint, tobacco, and leather.

In the mouth, it has tremendous complexity with a full body, with medium (+) balanced acidity and elegant velvety tannins. Rich flavors of plums, ripe cherries, blackberries, and staff, framed by green pepper and licorice, cocoa, sweet rose, and a light metallic feel that testifies to the special soil. The aftertaste is long and very intense.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Marlborough, New Zealand
Variety Syrah
Aromas Plum, raspberry, blueberry, sour cherry, gooseberry, cherry, pepper, violet, vanilla, mint, tobacco, leather
Bottle Size 750ml
Barrique 14 months
Serving temperature 16°C
Aging 6 years
Closure Screw Cap
Organic No



Pair it with rich meats with red sauces, truffle, and mushroom dishes, veal bourguignon, wild boar stew, seared veal steaks, or braised lamb.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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