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Trinity Hill Tempranillo Gimblett Gravels 2005

Winemaker's Notes:

THE VARIETY Tempranillo 90%, Malbec 7%, Syrah 3%. WINEMAKING The hand harvested fruit was destemmed but not crushed. The fermentation took place in stainless fermenters, at ambient temperature. The cap was punched down or pumped over twice daily during the ferment. The must was pressed out as soon as the ferment was finished, with the wine settled for a few days and then racked to a mixture of new and older oak French and American oak barriques. Regular racking took place during the 14 month maturation in barrel. The wine was bottled in July 2007. THE COLOUR Ruby red with crimson THE BOUQUET Wild raspberry and plum fruit aromas with spice with a little vanillin from oak barrels. Harvest Detail: 100% hand picked 20 - 27/3/2006 Brix 22.3 - 24.2° Total acidity 5.1 - 5.5g/l pH 3.60 - 3.70 Bottling Detail: 13.6% alcohol 5.9 g/l acidity 3.70 pH FOOD MATCHES Red meat, pork

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Winery: Trinity Hill
Color: Red
Varietal: Tempranillo
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Member Reviews for Trinity Hill Tempranillo Gimblett Gravels

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Snooth User: GhostLemur
303526118
4.50 5
11/19/2009

A lush example of the Tempranillo varietial. Perfectly matched with the NZ lamb meal I had with it. Fruity and long with smooth tannins. More life in it yet I feel.


Snooth User: MSG3003
7173515
4.00 5
05/14/2008

Trinity Hill is one of the few Tempranillo wine makers in Hawkes Bay and they do it very well. This is a fruit forward wine with smooth tannins and a medium long finish. And like many Hawkes Bay wines, you get a very lush mouth with the higher alcohol content of their Aussie and CA counterparts. Definitely worth a try if you can find it!



THE VARIETY Tempranillo 90%, Malbec 7%, Syrah 3%. WINEMAKING The hand harvested fruit was destemmed but not crushed. The fermentation took place in stainless fermenters, at ambient temperature. The cap was punched down or pumped over twice daily during the ferment. The must was pressed out as soon as the ferment was finished, with the wine settled for a few days and then racked to a mixture of new and older oak French and American oak barriques. Regular racking took place during the 14 month maturation in barrel. The wine was bottled in July 2007. THE COLOUR Ruby red with crimson THE BOUQUET Wild raspberry and plum fruit aromas with spice with a little vanillin from oak barrels. Harvest Detail: 100% hand picked 20 - 27/3/2006 Brix 22.3 - 24.2° Total acidity 5.1 - 5.5g/l pH 3.60 - 3.70 Bottling Detail: 13.6% alcohol 5.9 g/l acidity 3.70 pH FOOD MATCHES Red meat, pork

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