2019 Trinity Hill, Gimblett Gravels Marsanne/Viognier, 6x750ml

2019 Trinity Hill, Gimblett Gravels Marsanne/Viognier, 6x750ml

Vegan / Vegetarian

Availability: 4 weeks

Case size: 6 / Bottle size: 750ml

Duty Status
From £90.00

Critics Score: 93

Publication: Rebecca Gibb MW, Vinous

Drinking Dates: 2022-2024

The 2019 Marsanne/Viognier Gimblett Gravels is its usual opulent, rich self, offering an almost oily and aromatic expression. The rich apricot, orange and florals of Viognier combine with the almond and honey notes of Marsanne. Fermented and matured in older oak barrels over 15 months, it is relaxed, rounded and sumptuously textured, while maintaining an element of savory grip. Concentrated, balanced and long, this should be enjoyed in youth for its fragrant resplendence.
Producer
Founded in 1993, by winemaker John Hancock together with Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, Trinity Hill has become a byword for quality and consistency. In 2021, Trinity Hill was bought by a group of New Zealand private investors who are passionate about the wine industry, including Director, Mitch Plaw and his business partners, Craig Turner, Mark Sandelin and Michael Nock. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill and knows Hawkes Bay and the Gimblett Gravels exceptionally well. The wines reflect this. Warren and his team make wines that show the best of what Hawkes Bay and the Gimblett Gravels can produce. The wines have an elegance, balance, drinkability and precision of flavour that makes them a joy to drink.

Vineyards
The Marsanne and Viognier grapes come from deep, free draining gravel soils and unique microclimate of the Gimblett Gravels region. The soils were deposited by the Ngaruroro River as it changed course over many thousands of years. Their low fertility and excellent drainage give small crops of grapes with highly concentrated flavours and aromas.

Vintage
2019 proved to be another exceptional vintage in Hawkes Bay. After the extensive rains before Christmas, the region encountered consistently warm daytime temperatures and cool nights - conditions that were perfect for grapes to ripen while still preserving fresh acidity.

Vinification
Hand-harvested fruit was gently whole bunch pressed and then immediately transferred to a selection of seasoned French oak barrels. Fermentation took place with indigenous yeast, and malolactic fermentation was allowed to take place. The wine was aged on lees in barrel for one year, to add richness and complexity, before bottling.