Since its inception in 1993, partners John Hancock, who has been making wine in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill, 47 of which are in the Gimblett Gravels and knows the Hawkes Bay and Gimblett Gravels exceptionally well. The wines reflect this, as they characterise the best of what Hawkes Bay can produce. They have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell.
The Syrah grapes were taken from a range of vineyards, including the company owned properties in the Gimblett Gravels region and contracted fruit from the Bridge Pa Triangle. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds.
Each individual vineyard parcel was harvested separately with the majority of batches then de-stemmed prior to fermentation. Approximately 25% of the parcels were fermented as whole bunches. Subsequently, gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. The skin maceration was extended for up to three weeks following fermentation to further integrate and soften the tannins. Following 10 months of ageing in a combination of small French oak and stainless steel tanks, the individual blocks were blended to create the ideal marriage of components.
Blackberry, spice and liquorice nuances combine to produce a complex, fruit-dominant wine. A small inclusion of Viognier gives the wine beautiful perfume and makes it more approachable while young.
- Additional Information
Name Trinity Hill Syrah Country New Zealand Region Hawke's Bay ABV% 13% Vintage 2016 Grape Variety 100% Syrah Size 750ml Dietary Information No