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Predominantly Syrah with a small addition of Viognier (typically 2% to 3%) from vineyards within the unique Gimblett Gravels sub-region of Hawkes Bay.
Hand-harvested fruit was fermented separately before blending post-fermentation. A range of maceration periods allowed for increased complexity. 20% of whole bunches were included in the fermentations. The wine was aged for 14 months in a mixture of new and older French oak litre barriques, plus larger 5000 litre oak ovals. This barrel ageing regime includes barrel stirring of the lees and very minimal racking.
Wild raspberry, blueberry, cracked pepper and hints of vanilla bean on the nose. Powerful and balanced ripe tannins gives great structure. Oak plays a supporting role, with the wine living on a pure fruit expression. This purity, combined with refreshing natural acidity, means there is excellent potential for ageing, and development of mineral, gamey characters will result from careful cellaring.
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