Trinity Hill Hawke's Bay Syrah 2021

Trinity Hill Hawke's Bay Syrah 2021French oak Baked raspberry Cacao powder Spicy finish "Bright, fresh and moderately concentrated red with dark cherry berry, pepper, liquorice, cacao powder and spicy oak flavours. Youthful, accessible wine from a very favourable vintage. Classic syrah. Good value at this price" Bob Campbell, Master of Wine, Real Review, Nov 2022 "A lovely even, fruity and varietal boquet of dark cherries and baked raspberry flesh, the oak scents layer in complexity

• French oak
• Baked raspberry
• Cacao powder
• Spicy finish

"Bright, fresh and moderately concentrated red with dark cherry/berry, pepper, liquorice, cacao powder and spicy oak flavours. Youthful, accessible wine from a very favourable vintage. Classic syrah. Good value at this price" Bob Campbell, Master of Wine, Real Review, Nov 2022

"A lovely even, fruity and varietal boquet of dark cherries and baked raspberry flesh, the oak scents layer in complexity and a mild toasty quality. Youthful and enticing. Dry on the palate with a core of dark berry fruits, black currant and raspberry flavours, there’s a mild peppery spice quality with accentuated by tannins and acidity. Taut, firmish and dry with best drinking from 2023 through 2027" Cameron Douglas, Master Sommelier, Dec 2022

The perfume/florals and spice of Syrah introduce a fruit-dominant, complex wine bursting with intense blueberry, raspberry, and blackberry fruit flavours. Supple tannins, crisp acidity, and a touch of toasty oak, combine on the palate to produce a succulent, lingering, and spicy finish. Released young to emphasize the beautiful perfume and fruit freshness, this wine can be enjoyed on its own or partnered with a wide range of foods, particularly red meat dishes, game, or pasta. Drink over the next five to eight years for maximum enjoyment.

The 2020/2021 growing season in Hawke’s Bay was mild and dry producing deliciously ripe, vibrant, and juicy early-drinking Syrah. Parcels from our three Gimblett Gravels vineyards were harvested separately and de-stemmed prior to fermentation.

Gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. Extended maceration on skins following fermentation helped to further integrate and soften the tannins. The wine was seasoned in small- and large-format French oak barrels, the individual batches were then blended to create an ideal marriage of components.