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Trinity Hill Gimblett Gravels Hawke's Bay Viognier

expert reviews about

Trinity Hill Gimblett Gravels Hawke's Bay Viognier

Expert Reviews

Michael Cooper (2010 Vintage) says
The 2010 vintage was hand-picked and fermented in a 50:50 split of tanks and seasoned French oak barrels. A fleshy, softly textured wine, it is peachy and slightly biscuity, with good complexity and richness and a dry finish. Worth cellaring.
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
An emerging star. The 2006 vintage, estate-grown and hand-picked at up to 25.6 brix, was fermented in a mix of tanks (70 per cent) and French oak barrels (30 per cent). Briefly lees-aged, it's a deliciously weighty, dry wine (4 grams/litre of residual sugar), with rich, ripe aromas and flavours of peaches, pears and spices, the barest hint of oak, excellent depth and a seductively soft texture.
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines

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