Syrah Gimblett Gravels Trinity Hill 2017

During our 2014 tours to New Zealand, we visited Trinity Hill and met winemaker Warren Gibson.  He told us about the potential of this very recently ‘discovered’ winegrowing region – a river bed exposed after an earthquake in the late nineteenth century.  Hawkes Bay used to be New Zealand’s most prestigious region, but the rise of Marlborough Sauvignon Blanc has somewhat dimmed its fame.  Gimblett Gravels Syrahs are doing their best to recover its status, and this one shows why.  Earthy and spicy on the nose, rich brambly fruit on the palate with a lovely tannic structure.  If you can’t leave it for 5 years to mature gracefully, a couple of hours in a decanter (or even a jug) before you serve it will ensure it opens out and reveals its loveliness.

In our online tasting of New Zealand wines, I recommended the 2017 vintage would go brilliantly with a slow cooked venison casserole or a roast leg of lamb with rosemary and garlic.  Recipe links are in the link above.  Comté is the cheese for this wine.