2019 Trinity Hill Gimblett Gravels Tempranillo

A real blast: Spain’s national grape in New Zealand The concept for Trinity Hill was made in the late 1980s over a glass of wine – it could only be a success story: Winemaker John Hancock had met with the owners of the prestigious Bleeding Heart restaurant in London, Robyn and Robert Wilson, and the idea was born. Hancock also immediately recognized the outstanding potential of the so-called “Gimblett Gravels” in Hawke’s Bay on New Zealand’s South Island. In 1993, Trinity Hill, as one of the pioneers, began planting wine on this barren plot in the former riverbed of the Ngaruroro River. A complete success, as it turned out. Today, these 800 hectares are the most sought-after vineyards in Hawke’s Bay. The grapes for this Tempranillo come from the Gimblett Gravels, were hand-picked and mostly destemmed or partly fermented as whole grapes up to the alcohol content of 14% vol. After fermentation, the wine was allowed to mature for 16 months for the most part in French and American barriques.   And this is how Trinity Hill Gimblett Gravels Tempranillo tastes Intense, concentrated aromas of fully ripe raspberries, blackberries and earthy tones, accompanied by herbaceous, smoky and mineral undertones and subtle oak notes such as cloves and vanilla, characterize the Trinity Hill Gimblett Gravels Tempranillo. On the palate it is opulent and round, fruity and dry as well as with a fine-grained tannin. The pleasant acidity gives it a strong backbone, which also makes it worthy of aging.