- 94% Syrah
- 6% Viognier
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 and knows Hawkes Bay and the Gimblett Gravels exceptionally well. The wines reflect this. Warren and his team make wines that reflect the best of what Hawkes Bay can produce. The wines have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell and they also have naturally low alcohols.
This estate was one of the first to plant grapes on the Gimblett Gravels in Hawkes Bay 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.
The Gimblett Gravels Chardonnay 2011 is a blend of three vineyards situated on the low vigour soils of the ‘Gravels‘. Carefully selected fruit was gently whole-bunch pressed with 100% of the juice being fermented in French oak (25% or which were new 500 litre puncheons). The wine was blended after 10 months in barrel. It is very elegant, with a nice balance of power and refreshing acidity.
The Gimblett Gravels Syrah 2011 is made from fruit sourced from various vineyards in the Gimblett Gravels, where the soils consist of deep greywacke gravels. Six percent Viognier was included in the blend. Fermentation took place in a mixture of open-top and closed stainless steel tanks and the wine was aged in new and older French oak barriques. The relatively delicate surprises with its multi layered Syrah intensity, with cracked pepper and wild berry fruits balanced by good acidity.