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Trinity Hill Gimblett Gravels Syrah 2013

Syrah/Shiraz from Hawkes Bay, New Zealand
  • WE93
  • W&S90
13% ABV
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  • RP90
  • WE91
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13% ABV

Winemaker Notes

The 2013 Syrah has a deep and youthful vibrant crimson color. Wildraspberry, blackberry, cracked pepper and clove aromas predominate. Powerful and balanced ripe tannins give the wine great structure. Oak plays a supporting role with the wine living on a pure fruit expression. This purity combined with refreshing natural acidity mean there is excellent potential for aging. Development of mineral, gamey characters will result from bottle-age.

Great with red meat dishes but especially good with game, particularly venison and duck.

Critical Acclaim

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WE 93
Wine Enthusiast
Blind, you could be forgiven for thinking this is the winery's flagship, Homage Syrah. An intoxicating nose of baking spices, blueberries and boysenberries leads to a palate with ample weight and plush tannins. It's complex, earthy and spicy, but with a beam of lively, just-ripe fruit from start to long-lived finish. Drink this stunning value through 2023. Editors' Choice.
W&S 90
Wine & Spirits
Syrah in a perfumed, otherworldly mode, this is tense and tannic with red and green spice, heady and potent. Youthfully aggressive, this needs a year or two in the cellar to mellow.
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Trinity Hill

Trinity Hill

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Trinity Hill, Hawkes Bay, New Zealand
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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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Hawkes Bay

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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.

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Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

SOU382454_2013 Item# 142605