2017 Trinity Hill, Gimblett Gravels Syrah

2017 Trinity Hill, Gimblett Gravels Syrah

2017 Trinity Hill, Gimblett Gravels Syrah


Decanter World Wine Awards 2019

Winemaker Warren Gibson is convinced that Syrah is the standout red variety of the Gimblett Gravels sub-region of Hawkes Bay. Powerful ripe tannins and pure fruit character make this Syrah approachable in youth but also suitable for ageing.

Availability: 1-2 weeks

Case size: 12 / Bottle size: 750ml

Duty Status
From £220.00

Critics Score: 90

Publication: Joe Czerwinski, Wine Advocate

Drinking Dates: 2019-2025

Co-fermented with tiny amounts of Viognier, and including a small percentage of whole clusters, the 2017 Gimblett Gravels Syrah was aged in 30% new French oak. Typical Syrah notes of violets and black pepper add hints of stone fruit and blueberries on the nose. While on the palate, it's medium to full-bodied, with a creamy-silky texture that's wrapped up by a long, juicy finish edged with mocha and maple syrup.

2017 Trinity Hill, Gimblett Gravels Syrah

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.

Grapes were hand harvested from a range of individual sites and clones and then fermented separately before blending post-fermentation. A range of maceration periods allowed for increased complexity. 30% whole bunches were included in the fermentations which contribute to freshness, aromatics and structure. A very small percentage of Viognier skins were included in some batches to further aid complexity. The wine was aged for 14 months in a mixture of new and old 228 litre French oak barriques and larger 5000 litre oak casks.

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.