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Producer: Trinity Hill Gimblett GravelsGrape Varieties: 40% Cabernet Sauvignon, 30% Merlot, 29% Cabernet Franc, 1% Petit VerdotOptimum Drinking: Within 8 yearsWine Style: Complex structured yet fruity redAlcohol by Volume: 13.4%Closure: ScrewcapCountry: New Zealand
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, particularly those made from Syrah. 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.
Fruit is sourced from Trinity Hill's own sites in the Gimblett Gravels in the wider Hawkes Bay area: Gimblett Estate, Gimblett Stones and Tin Shed. Here, soils consist of river shingle deposited by the Ngaruroro River. These soils are extremely free draining and of low fertility. Each of the sites produce relatively small crops with intensely flavoured and coloured grapes.
2013 was an exceptional year for red wine in Hawkes Bay. A fantastic warm summer was followed by a mild autumn with very few rain events.
Following handpicking, fruit was gently de-stemmed and transferred to closed-top tanks for fermentation. Each variety and vineyard was harvested and vinified separately. Pumping over with controlled aeration took place during the fermentation period to extract colour and tannin. A post-fermentation maceration of the wine in contact with the skins occurred for up to three weeks in some batches. This was aimed at softening the texture and structure of the tannins. After a brief period for clarification, the wine was transferred into small French oak barrels of which 30% were new. After 16 months in barrel, the individual components were assessed and blended. "The Gimblett" was bottled in October 2014.
A wine with beautiful aromatics that include ripe blackberry, fresh blackcurrant and dried herbs. The Cabernet family gives structure and fresh aromatics. Merlot gives richness and mid-palate weight with Petit Verdot helping with complexity, density and colour. Structurally, the wine is complex, powerful and food-friendly.
Grape varieties: 40% Cabernet Sauvignon, 30% Merlot, 29% Cabernet Franc, 1% Petit VerdotRegion Gimblett Gravels, Hawkes BayAlcohol: (ABV) 13.4%Acidity: 5.9g/lResidual Sugar: 1g/lWine pH: 3.7
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