Trinity Hill The Trinity 2013



The leather and plum aromas of the Merlot combine with spice and red fruit characters of Tempranillo and Malbec. Cassis aromas and structural backbone are provided by the Cabernet family. Richness and soft, ripe tannins make a serious yet eminently drinkable wine.

The grapes are sourced from vineyards predominantly in the Gimblett Gravels along with some from the larger Hawkes Bay region.  The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. These free-draining gravels can be more than 100 metres deep. Their low fertility, along with the ability to control vine vigour by controlling soil moisture, give small crops with highly concentrated flavours and aromas. Trinity Hill sources fruit from four of their own vineyard sites within the Gimblett Gravels sub-region.

2013 was a very dry season in Hawkes Bay with a typically warm and late summer. A perfect season to produce delicious, ripe and robust red varietals.

The grapes were gently de-stemmed prior to fermentation. Colour and tannins were extracted by gentle daily pumping over. The skin maceration was extended for up to three weeks following fermentation to soften and integrate the tannins. Following 10 months ageing in a combination of small French oak and stainless steel tanks, the individual varieties were blended to create the ideal marriage of the components.

77% Merlot
11% Cabernet Sauvignon
5% Cabernet Franc
3% Tempranillo

12.5% abv

Trinity Hill The Trinity 2013
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  • Trinity Hill The Trinity 2013