Trinity Hill Syrah, Hawkes Bay
Blackberry, spice and liquorice nuances combine to produce a
complex, fruit-dominant wine. The wine is deliberately released at a very
youthful age to maximize the beautiful perfume and fruit freshness.
|Style||14. Spicy warm-hearted reds|
|Food Match||Game / Duck, Mouldy Cheeses, Roasted or grilled Red Meats|
Each individual vineyard parcel was harvested separately with the
majority of batches then de-stemmed prior to fermentation.
Approximately 15% 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 seven 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
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
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