40% Cabernet Sauvignon, 30% Merlot, 29% Cabernet Franc and 1% Petit Verdot from Gimblett Gravels sites in the wider Hawkes Bay area: Gimblett Estate, Gimblett Stones and Tin Shed.
Hand picked fruit was gently destemmed and transferred to closed-top tanks for fermentation. All were harvested and vinified separately. Pumping over with controlled aeration took place during the fermentation period. A post-fermentation maceration of the wine in contact with the skins occurred for up to 3 weeks in some batches to soften the tannins. After clarification, it was transferred into small 30% new French oak for 16 months.
Beautiful aromatics include ripe blackberry, fresh blackcurrant and dried herbs. The Cabernets give structure and fresh aromatics, Merlot imparts richness and mid-palate weight, with Petit Verdot assisting complexity, density and colour. Structurally complex, powerful and food-friendly.
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