Crushed and Cured
Trinity Hill, `The Trinity`
This wine has perfumed aromas of leather and plums derived from the Merlot, with hints of spice and red fruit characters from the Cabernets. The palate is rich and supple, with ripe tannins and an elegant finish.
The grapes are sourced from vineyards predominantly in the Gimblett Gravels region of Hawkes Bay. The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. These free-draining gravels can be more than 100 metres deep. Their low fertility, along with the ability to control vine vigour by controlling soil moisture, give small crops with highly concentrated flavours and aromas.
Individual vineyard blocks were harvested separately and then gently destemmed prior to fermentation. Subsequently, gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. Following fermentation, the skin maceration was extended for up to four weeks to further integrate and soften the tannins. The parcels spent 15 months ageing in a combination of small French oak barrels and stainless steel tanks, before blending and bottling.
Country: New Zealand
Region: Hawkes Bay
Grape Variety: Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Malbec
Producer: Trinity Hill