The 2016 vintage was awarded 95 points and Gold status at the 2019 IWC (International Wine Challenge) in May 2019 (see blue link below for review and their tasting note).
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, of which 47 are in the Gimblett Gravels. The Gimblett Gravels, planted on the former bed of the Ngaruroro River, is now a highly sought after sub-region renowned for the quality of its wines. The Trinity Hill wines have an elegance, balance, drinkability and precision of flavour. This estate was one of the first to plant grapes on the Gimblett Gravels in 1993.
The Gimblett Gravels winegrowing area is a small sub-region in the Hawkes Bay of New Zealand defined by a very unique stony soil type. This wine is made from estate grown grapes from the Tin Shed and Gimblett Stones vineyards.
The 2017 growing season began very warm in Hawkes Bay, although the end of summer and autumn saw lower than normal temperatures and higher humidity. The grapes were harvested between 2nd-14th April.
Grapes were hand harvested from a range of individual sites and clones and then fermented separately before blending. A range of maceration periods allowed for increased complexity. 20% whole bunches were included in the fermentations which contribute to freshness, aromatics and structure. The wine was aged for 14 months in a mixture of new and old 228 litre French oak barriques and larger 5,000 litre oak casks. This barrel ageing regime includes stirring of the lees and very minimal racking.
This Syrah is deep and vibrant crimson in colour, with wild raspberry, blueberry, cracked pepper and hints of vanilla bean on the nose. Powerful, ripe tannins give the wine great structure. Oak plays a supporting role to the wine's pure fruit expression. This purity combined with refreshing natural acidity mean there is excellent potential for ageing. Development of mineral, gamey characters will result from bottle-age.
This wine is suitable for vegans and vegetarians.
ABV = 12.5%.
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.
2017 was a remarkable vintage in Hawkes Bay. A moderate spring with low frost risk and generally good flowering led to an extremely dry and warm summer, recording above average temperatures in January and February before rainy weather came in late February followed by humid conditions with heavy rainfall from March to May.
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 components.
This Syrah has aromas of blackberry, spice and liquorice which combine to produce a complex, fruit-dominant wine. A small inclusion of the white variety Viognier gives the wine beautiful perfume and allows for more accessibility while young. The wine is deliberately released at a very youthful age to maximise the beautiful perfume and fruit freshness.
ABV = 12.5%.