Silky, complex Syrah from a pioneering estate with extensive vineyards in fine wine territory Gimblett Gravels. On its first release this red won Trophies and Golds. Decade later, it's just as impressive with dark, smoky blackberry and exotic spice.
Trinity Hill is the result of a chance meeting of Robert and Robyn Wilson, owners of London restaurant Bleeding Heart, with winemaker John Hancock. Convinced they could together make world class reds in New Zealand’s Hawke’s Bay, Gimblett Gravels in particular, they started planting in 1993 and expanded further in 2000. Even with their first release 1997 vintage they won Trophies. Today they have a worldwide reputation for an amazing array of grape varieties and styles – from this Syrah to classic Bordeaux and experimental varieties like Arneis. Warren Gibson has now taken over the winemaking and has excelled with this fine, elegant red, made purely from Gimblett Gravels fruit. Aged in oak, this Syrah is delicious now with slow cooked lamb.
"Energetic and fresh feel. Ripe dark berries and cherries, delivered as a spicy and succulent syrah"
James Suckling Critic, 93 Points