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Trinity Hill Sauvignon Blanc 2013

Sauvignon Blanc from Hawkes Bay, New Zealand
  • RP90
  • TP90
12% ABV
  • JS90
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12% ABV

Winemaker Notes

Gentle flavors and aromas of lime, citrus and lemongrass complement the distinct aroma of stone-fruit. A mineral element gives presence to a Sancerre-like textural character in the wine. The fresh acidity is balanced by a tiny amount of retained sweetness.

This is a great wine to enjoy by the glass with friends. It is even better with fresh shellfish or Asian inspired food matches. New season's asparagus or dishes featuring goat cheese would also be sensational matches.

Critical Acclaim

All Vintages
RP 90
Robert Parker's Wine Advocate
The 2013 Sauvignon Blanc has notes of pink grapefruit, passion fruit and struck match with a toasty undercurrent. Medium-bodied with a great intensity of tropical flavors and a racy acid backbone, it finishes long.
TP 90
Tasting Panel
Bright citrus nose; fresh, crisp and pure with racy citrus and spice; silky and long.
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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.

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.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

PIN382461_2013 Item# 141563