Trinity Hill Gimblett Gravels The Gimblett 2013

  • 92 Wine &
    Spirits
  • 92 Tasting
    Panel
  • 91 Robert
    Parker
  • 90 Wine
    Enthusiast
4.3 Very Good (6)
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Trinity Hill Gimblett Gravels The Gimblett 2013 Front Bottle Shot
Trinity Hill Gimblett Gravels The Gimblett 2013 Front Bottle Shot Trinity Hill Gimblett Gravels The Gimblett 2013 Front Label

Product Details


Varietal

Region

Producer

Vintage
2013

Size
750ML

ABV
13.4%

Your Rating

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Somm Note

Winemaker Notes

A wine with beautiful aromatics that include ripe blackberry, fresh blackcurrant and dried herbs. Structurally the wine is complex, powerful and food-friendly when young. This structure will allow the development of further complexity over the next 10 years.

Try with red meat and game dishes.

Professional Ratings

  • 92
    Bordeaux varieties thrive in this coastal gravel quarry, as they do in the deep river- stone promontories of the Médoc. This wine blends cabernet sauvignon (40 percent) with merlot and cabernet franc (plus one percent petit verdot). It has the supple power this sort of soil can bring to wine, the fruit glowing red while the tannins seem to glisten with details of pebbles of all colors. Cedar, cranberry and red-apple-skin flavors last, and will only gain detail as the wine ages.
  • 92
    Pioneers of red wine in New Zealand make this dense, lush-textured Bordeaux-style blend; deep and ripe with concentrated fruit and lovely balance.
  • 91
    Blended of 40% Cabernet Sauvignon, 30% Merlot, 29% Cabernet Franc and 1% Petit Verdot, the 2013 The Gimblett has a deep garnet-purple color and aromas of crushed blackberries, wild blueberries and blackcurrants with a cedar and mocha undercurrent. Medium-bodied with a great intensity of ripe black berry flavors and good amount of oak still apparent, it has a firm backbone of grainy tannins and lively acid, finishing long with some spices coming though. Rating: 91+
  • 90
    This blend of four Bordeaux varieties (40% Cabernet Sauvignon, 30% Merlot, 29% Cabernet Franc, 1% Petit Verdot) is reasonably full in the mouth, with subdued aromas of blackberry and cola. Dark berry, earth and mocha flavors finish long and velvety. Drink now–2025.

Other Vintages

2017
  • 94 James
    Suckling
  • 92 Robert
    Parker
2014
  • 91 Tasting
    Panel
Trinity Hill

Trinity Hill

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Trinity Hill, New Zealand
Trinity Hill Trinity Hill Winery Winery Image

Trinity hill’s story began in 1987 when Winemaker John Hancock met Robert and Robyn Wilson in their London restaurant Bleeding Heart. Over a bottle of John’s award-winning Chardonnay, the concept of a Hawke’s Bay winery was born. They were convinced they could produce world-class wines in this region of New Zealand.

They also recognized the outstanding potential of Hawkes Bay’s Gimblett Gravels winegrowing district and in 1993 Trinity Hill became one of the region’s early pioneers, planting grape vines on a barren plot on the former bed of the Ngaruroro River. This 18-hectare vineyard is now known as the Gimblett Estate Vineyard. By 2001, The Gimblett Gravels Winegrowers Association was set up with 34 wineries and winegrowers from a “terroir”-defined area of the old Ngaruroro Riverbed. Trinity Hill was and remains a founding member.

Trinity Hill has superb vineyard sites and the winemaking skills to ensure that they can achieve their aims of crafting some of the world’s great wines. A philosophy of “Quality rather than Quantity” is important. Controlled yields ensure the intensity of flavor and elegant styles for which Trinity Hill is renowned.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.

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Hawkes Bay Wine

New Zealand

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An eclectic region on the east coast of the North Island, Hawkes Bay extends from wide, fertile, coastal plains, inland, to the coast range, whose peaks reach as high as 5,300 feet. While the flatter areas were historically more popular because they are easier to cultivate, their alluvial soils can be too fertile for vines. In the late 20th century, the drive for quality led growers to the hills where soils are free-draining, limestone-rich and more suited to producing high quality wines.

Over the passing of time, the old Ngaruroro River laid down deep, gravelly beds, which were subsequently exposed after a huge flood in the 1860’s. In the 1980s growers identified this stretch, which continues for approximately 800 ha, and named it the Gimblett Gravels. The zone has proven to be ideal for the production of excellent red wines, particularly Cabernet Sauvignon, Merlot and Syrah.

Today the area takes well-earned recognition for its Bordeaux blends and other reds. Expressive of intense stewed red and black berry with gentle herbaceous characters, Gimblett Gravels wines are suggestive of their cool climate origin, and on par with other top-notch Bordeaux blends around the globe.

Chardonnay is the top white grape in Hawkes Bay, making elegant wines, strong in stone fruit character. Sauvignon blanc comes in close behind, notable for its tropical, fruit forward qualities.

SWS382455_2013 Item# 155485

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