From grapes grown in the renowned Gimblett Gravels sub-region of Hawkes Bay, this lively blend was fermented in barrel with indigenous yeasts then aged on lees to produce a wine which combines richness, weight but with a crisp finish.
Gimblett Gravels, Hawkes Bay
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 Marsanne and Viognier 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.
51% Marsanne , 49% Viognier. Hand-harvested fruit was gently whole-bunch pressed and then immediately transferred to barrel. The indigenous fermentation took place in a range of aged French oak barrels but with no new oak component. After ageing on the lees in barrel for 14 months, including malolactic fermentation, the wine was blended and then bottled. Barrel fermentation and lees ageing add richness and complexity, however no obvious oak character is sought.
The Viognier provides exotic aromatics of apricot, musk and jasmine and a luscious mouth-feel. Marsanne provides gentle honeysuckle flavours as well as structure and tension to balance the fullness of the Viognier. The exotic nature of this wine makes it a great substitute for Chardonnay or Pinot Gris.