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Description
Trinity Hill Gimblett Gravels Marsanne Viognier 2019"Stylish and beautifully composed, the wine shows blackcurrant, blueberry, dried herb, almond and violet aromas on the nose. The medium full bodied palate is refined and persistent with excellent fruit purity combined with elegant oak notes, backed by fine chalky tannins, making it wonderfully structured and lingering. At its best: 2023 to 2032" Sam Kim, Wine Orbit, Mar 2021 Marsanne and Viognier are the traditional white varieties found in the Rhone
"Stylish and beautifully composed, the wine shows blackcurrant, blueberry, dried herb, almond and violet aromas on the nose. The medium-full-bodied palate is refined and persistent with excellent fruit purity combined with elegant oak notes, backed by fine chalky tannins, making it wonderfully structured and lingering. At its best: 2023 to 2032" Sam Kim, Wine Orbit, Mar 2021
Marsanne and Viognier are the traditional white varieties found in the Rhone Valley of France. Viognier typically provides exotic aromatics of apricot, musk, and jasmine and a voluptuous mouthfeel. Marsanne provides gentle honeysuckle flavours plus structure and tension to balance the richness of Viognier. The exotic and sensual nature of this wine makes it an ideal substitute for Chardonnay or Pinot Gris. The result is a versatile wine for food matching.
This is a white blend of 58% Marsanne from the Tin Shed Vineyard and 42% Viognier from the Gimblett Estate Vineyard. The Gimblett Gravels winegrowing area is a small sub-region in the Hawke’s Bay of New Zealand defined by a unique stony soil type. 2019 was a warm, dry season, ideal conditions for grape growing.
Hand-harvested fruit was gently whole-bunch pressed and immediately transferred to barrel. Indigenous fermentation and malolactic fermentation took place in a range of aged 228-litre French oak barriques. After aging on yeast lees for 10 months, the wine was blended and returned to 500-litre French oak puncheons for further ageing before being re-blended and bottled in November and December 2020 respectively. While barrel fermentation, malolactic fermentation and lees aging adds richness and complexity, no obvious oak character is sought.
Food Pairing: Asian-style dishes.
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