New Zealand winemakers are still on a learning curve when it comes to syrah, but the outstanding 2013 and 2014 vintages have provided excellent raw materials for them to work with. Consistency isn’t yet on par with Australian shiraz, but the star-rated syrahs tasted by the Cuisine panel were a very good collection with a distinctive New Zealand identity. The ’14s seem a bit bigger and firmer than the more understated 2013 wines at the same stage, but both exhibit qualities that should support good cellaring potential.