Primary aromas of fresh raspberry, plum and brambly spice are evident on the nose. On the palate, the wine has soft, velvety tannins and will develop complex forest-floor and earthy characters with bottle age.
Fruit for the Hawkes Bay Pinot Noir is sourced from the Esprit Vineyard and Mangaorapa Station. These two vineyard sites are situated significantly south and inland of the Heretaunga Plains. Soil types include argylite, sandstone, limestone and sandy loam. The clones used are Abel, 115, 667, 777 and MV6.
2017 was a remarkable vintage in Hawkes Bay. A moderate spring with low frost risk and generally good flowering led to an extremely dry and warm summer, recording above average temperatures in January and February before rainy weather came in late February followed by humid conditions with heavy rainfall from March to May.
Gentle handling of the fruit from harvesting through to fermentation helped retain the fresh primary fruit aromas typical of the variety. Each individual vineyard parcel was harvested separately with the majority of batches then destemmed prior to fermentation. Approximately 20% of the fruit was fermented as whole bunches including traditional foot stomping in open top fermenters. This component aids in the retention of freshness and complexity. Maturation in the cellar was for eight months in a combination of small 228 litre barriques and stainless-steel tanks.
Since its inception in 1993, partners John Hancock, who has been making wine in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. 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, 47 of which are in the Gimblett Gravels and knows the Hawkes Bay and Gimblett Gravels exceptionally well. The wines reflect this, as they characterise the best of what Hawkes Bay can produce. They have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell.