Spicy floral Syrah from Hawke’s Bay

In 1993, Trinity Hill, as one of the pioneers, began planting wine on the barren gimblett gravel 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.
For this Syrah, the grapes of each plot were harvested individually. Most were carefully destemmed and each plot fermented individually. During fermentation, the must was pumped daily over the grape skins to obtain a soft, complex structure. After fermentation, the grape skins were left in the wine for another 3 weeks so that the tannin could integrate even better. This was followed by an 8-month maturation of the individual wine fractions in a combination of French barriques and stainless steel tanks before everything was put together in such a way that an optimally harmonious wine was created.

And this is how the Hawke’s Bay Syrah tastes

The aromas of Trinity Hill Hawke’s Bay Syrah of blackberry, wild raspberry, white pepper, red liquorice and at the end a hint of oak notes that rise in your nose testify to a fruit-dominated, yet complex wine. On the palate it is powerful and firm, the tannin is well integrated and the aromas are reflected in a spicy berry cocktail. The wine is intended for young enjoyment, but can easily mature for at least 5 years.