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To purchase this wine, please contact the winery:
enquiries@trinityhill.com |
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Single bottle: $120.00;
6-bottle case: $720.00 plus freight.
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WINE ANALYSIS
Harvest Detail:
100% hand picked
22/3 - 16/4/2006
Brix 24.0 - 25.4°
Total acidity 5.3 – 7.6 g/l
pH 3.32 – 3.77
Bottling Detail:
14.3% alcohol
5.7g/l acidity
3.78 pH
Bottled October 2007
Previous Vintages:
2002, 2004
PEAK DRINKING
2009– 2017 |
John Hancock was very excited by the way this young wine was developing. His feelings were justified by the awarding of the 2007 Air New Zealand Wine Awards “Champion Wine of the Show” to this “iron fist in a velvet glove”, as Steve Smith MW, Chairman of the Judging Panel, described it. This elegant, concentrated wine will become a benchmark New Zealand Syrah & will be highly collectible and sought after.
THE VARIETY
Syrah approx. 96% (mass selected NZ clone, plus small proportions of Rhone clones 174, 383 and 470), Viognier approx. 4% (Rhone clone 642).
The fruit came from vines planted in 1994. The fruit was thinned to give a crop level of around 1 tonne per acre (approx 20 Hectolitres per Hectare). The normal commercial crop would be 3-4 tonnes per acre. Special canopy management of the vines, impeccable viticulture during the growing season and strict attention to detail during harvest ensures that the fruit quality is of the highest order.
VINEYARD LOCATION
Gimblett Estate - the vineyard is situated in the Gimblett Road area of the Gimblett Gravels sub-region of Hawkes Bay.
VINTAGE CONDITIONS
2006 was an outstanding season in the Gimblett Gravels. A wonderful hot, dry summer was followed by a generally dry warm autumn interrupted only by a period of rain in late March. Because it stayed cool over this rain period, fungal disease was not a problem and patience allowed the moisture to move out of the system before harvest.
WINEMAKING
The handpicked grapes were gently destemmed and lightly crushed to leave a large portion of uncrushed berries. Viognier is crushed with the Syrah, aiding colour, tannin structure and fragrance. Fermentation took place in open top stainless steel fermenters and the cap was hand plunged four times daily for optimum colour and tannin extraction. A short post-fermantation maceration complexed the tannins, softening and stabilising the wine.
The wine was subsequently aged in new French oak barriques for about 18 months, with malolactic fermentation taking place in the barrel. Careful, controlled exposure to air during racking aids in maturation of the wine.
The wine was bottled in October 2007.
COLOUR
Rich, ruby red with hints of crimson.
THE BOUQUET
Ripe red berry fruit complexed with mocha and licorice notes.
Fragrance and perfume is aided by the Viognier.
THE PALATE
Plum, blackberry, cherry and cassis are the dominant flavours, with a structure that is tight and tense, allowing the wine to age gracefully for many years.
FOOD MATCHES
Richly flavoured red meat dishes.
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