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 Tempranillo grapes come from deep, free draining gravel soils in the microclimate of the Gimblett Gravels region. The soils were deposited by the Ngaruroro River as it changed course over many thousands of years. Their low fertility and excellent drainage give small crops of grapes with highly concentrated flavours and aromas. Trinity Hill produces from four of their own vineyard sites within the sub-region of Gimblett Gravels.
A very late beginning to the season was followed by a very warm summer and early autumn period. The warm days were also combined with warm night-time temperatures and high humidity, particularly around the 2nd half of March. It was definitely a season to be close and vigilant with the vines.
Hand-harvested grapes were de-stemmed but not crushed. Once fermentation had begun, the cap was gently punched down or pumped over once or twice daily during the ferment. The must was pressed soon after the ferment was completed and then aged in a mixture of stainless steel tanks and French and American oak barriques. The stainless-steel ageing maintains freshness in the blend.
This Tempranillo shows attractive brambly, blackberry-like ripe fruits along with spicy complexity. The palate is rich and textural with beautifully soft tannins. Liquorice, chocolate and sarsaparilla flavours linger on the finish.
|Grape Varieties||100% Tempranillo
|Notes||Sustainable, Vegan, Vegetarian