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 and knows the Hawkes Bay and Gimblett Gravels exceptionally well. The wines reflect this, as they characterise the best of what the region can produce. They have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell. This estate was one of the first to plant grapes on the Gimblett Gravels in 1993. 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, particularly those made from Syrah.
Fruit is sourced exclusively from the company owned Gimblett Estate and Gimblett Stones vineyards, situated in the Gimblett Gravels sub-region of Hawkes Bay. Soils consist of deep river shingle deposited over time by the Ngaruroro River as it changed course. The exposed greywacke gravel stones absorb and radiate heat and are extremely free draining, making exemplary conditions for the growing of Syrah. The final blend comprises 15 year-old Mass Selection Heritage clone vines along with a small percentage of new clone material of appropriate vine age.
This wine is only produced in the best years, in very limited quantities. 2010 was an exceptional quality vintage for Syrah in Hawkes Bay. An unusually long, cool summer followed by an extremely dry autumn meant the fruit was harvested at perfect ripeness. Canopy management of the vines along with impeccable viticulture ensured excellent fruit quality. Pruning and shoot/bunch thinning at appropriate times gave a crop level of around 18 hectolitres per hectare.
Fruit was hand-harvested in the first week of April then sorted, de-stemmed and lightly crushed to leave a large portion of complete berries. Fermentation took place in small stainless steel fermenters. The cap was hand-plunged and/or pumped over twice daily for optimum colour and tannin extraction. A short post-fermentation maceration helped integrate the tannins, softening and stabilising the wine. The wine was subsequently aged in predominantly new French oak barriques for 15 months with some barrel stirring. Malolactic fermentation began in tank and finished in barrel.
Powerful yet elegant and fragrant. Dense purple with elements of complex red fruits on the nose. Blackberry and cassis meld with liquorice, black pepper and spice. Shows great concentration and weight with crucial elegance. The structure is tight and tense which will allow the wine to age gracefully for many years.
Liberty Wines customers can order this wine directly from us.