A must-try Syrah for lovers of the grape. Gimblett Gravels is a sub-region of practically hydroponic viticulture in a gravelly old river bed in cold Hawkes Bay. Some clever person, thinking of the gravel 'croupes', the mounds of gravel upon which all of the Left Bank Bordeaux's great estates are built, bought it up cheap in the early 90's, since no other crops could grow there in the infertile soils. First they tried Cabernet Sauvignon, but it was too cold for this very late (in fact, the latest) ripening red grape. And so they tried Syrah. And they never looked back. A region developing a strong reputation for very peppery, savoury Syrah but still very defined fruit expression, as you'd expect from New Zealand's intense, pure and cold sunlight.
Tasting notes:
Dry, with high acid, high ripe tannins and a long, pronounced finish. Bliue fruit - blueberry, blackberry with violets and hints of vanilla. Tonnes of pepper on the palate, with meaty, savoury notes developing.
Trinity Hill, Gimblett Gravels, Syrah, Hawkes Bay, New Zealand, 2018
Winemaking
About the Producer
Grapes were hand harvested and fermented in separate batches before blending. A range of maceration periods were used to increase complexity. 25% whole bunches were included in the ferments, contributing to freshness, aromatics and structure. A very small percentage of viognier skins were included in some batches, further adding texture. The wine was aged for 14 months in a mixture of new and older French oak 228 litre barriques and 5,000 litre oak ovals. This barrel ageing regime, more typically used in the making of Pinot Noir, includes lees stirring and very minimal racking.
