Founded in 1993 by winemaker John Hancock together with Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, Trinity Hill has become 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 and knows Hawkes Bay and the Gimblett Gravels exceptionally well. The wines reflect this. Warren and his team make wines that show the best of what Hawkes Bay and the Gimblett Gravels can produce. The wines have an elegance, balance, drinkability and precision of flavour that makes them a joy to drink.
The Syrah grapes were taken from a range of vineyards, including the company owned properties in the Gimblett Gravels region and contracted fruit from the Bridge Pa Triangle. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds.
Each individual vineyard parcel was harvested separately with the majority of batches then destemmed prior to fermentation. Approximately 10% of the parcels were fermented as whole bunches. Subsequently, gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. The skin maceration was extended for up to three weeks following fermentation to further integrate and soften the tannins. A small addition of Viognier (5%) was included to a portion of the fermentations which helped add floral notes and textural qualities to the palate. Following seven months of ageing in a combination of small French oak barriques and stainless-steel tanks, the individual blocks were blended to create the ideal marriage of components.
This Syrah has aromas of blackberry, spice and liquorice which combine to produce a complex, fruit-dominant wine. A small inclusion of the white variety Viognier gives the wine beautiful perfume and allows for more accessibility while young. The wine is deliberately released at a very youthful age to maximise the beautiful perfume and fruit freshness.