Winemaker Dinner with John Hancock of Trinity Hill, Gimblett Gravels, New Zealand

Friday 21st of September

7pm start

£99pp for 8 courses and 9 wines

 

From the Vineyard:

An Iconic New Zealand Winery 

"Trinity Hill is referred to as an iconic New Zealand winery because we consistently produce superb examples of traditional and innovative wine varieties. We pride ourselves on crafting wines that are especially food friendly. Our small size allows us to concentrate on making exceptional wines - be they from our premium Gimblett Gravels and Single Vineyard selections or our excellent value Hawkes Bay range."

 

We are truly in for a treat!   The legend that is John Hancock is hosting the evening. He is one of the most charismatic personalities in the New Zealand Wine Industry with more than 35 years of experience in New Zealand, Australia and France.

As founding winemaker for one of New Zealand’s early wine successes, Morton Estate, John produced a number of award-winning wines, including the best Chardonnay in the World at the 1997 Wine Magazine’s International Wine Challenge.

His subsequent experience working with top wine houses in the Rhone and Burgundy, has been a touchstone of wine styles to come from Trinity Hill; respect for the old, tempered with belief in the new. His vintages at Tain L'Hermitage in the Rhone with the late Gerard Jaboulet were the genesis of the now iconic Trinity Hill Homage Syrah.

An 8 course tasting menu with 9 matched wines awaits those who attend!   The idea behid this dinner is to not only showcase the wines of Trinity Hill but to also highlight the different regions of Hawkes Bay and the fabulous terroir of Gimblett Gravels.

 

Wines for the dinner include :

2016 Sauvignon Blanc, Trinity Hill, Hawkes Bay

2015 Marsanne/Viognier, Trinity Hill, Gimblett Gravels 

2015 Chardonnay, Trinity Hill, Gimblett Gravels

2016 Pinot Noir, Trinity Hill, Hawkes Bay

2014 ‘The Trinity’, Trinity Hill, Hawkes Bay

2015 Tempranillo, Trinity Hill, Gimblett Gravels

2013 ‘The Gimblett’, Trinity Hill, Gimblett Gravels 

2014 Syrah, Trinity Hill, Gimblett Gravels

2010 Homage, Trinity Hill, Gimblett Gravels

 

 

FOR THOSE INFORMATION FANATICS AMONGST YOU:

 

HAWKES BAY

Since its inception in 1993, partners John Hancock, who has been making wine in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. 

The Hawkes Bay Sauvignon Blanc is selected from four sites in Hawkes Bay. It is quite distinct from Marlborough Sauvignon Blanc, with aromas and flavours of stone fruit and lime. The reds are, if anything, even more impressive.   The Hawkes Bay ‘The Trinity’ is a Merlot dominant blend that is supplemented by Cabernet Sauvignon, Cabernet Franc and a small percentage of Tempranillo from various vineyards in the Gimblett Gravels. Rich with soft ripe tannins and flavours of plum, cassis and spice, it is an impressive wine.

 

GIMBLETT GRAVELS

Trinity Hill was one of the first to plant grapes on the Gimblett Gravels in Hawkes Bay in 1993. The Gimblett Gravels, planted on the former bed of the Ngaruroro River, is now a highly sought after sub-region renowned for the quality of its wines, particularly those made from Syrah.   

The Gimblett Gravels Syrah is made from fruit sourced from various vineyards in the Gimblett Gravels, where the soils consist of deep greywacke gravels. In 2014, a small percentage of Viognier was included in the blend. The relatively delicate wine surprises with its multi layered Syrah intensity, with cracked pepper and wild berry fruits balanced by good acidity.  The ‘The Gimblett’ is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot off low cropping vineyards from Gimblett Estate, Gimblett Stones and Tin Shed. The wine has serious structure with richness and power and lovely blackberry aromatics. 

 

The Marsanne-Viognier blend is a first from New Zealand. It has a lovely nuttiness and a silky texture. The Chardonnay is fermented with wild yeasts which help add complexity and texture, and barrel-aged for 11 months. Its beautiful, linear acidity makes it a great match with food.

Their most outstanding wine is Homage, which is produced only in the very best years and in very limited quantities. First produced in 2002, it pays tribute to the late Gérard Jaboulet (a long-time friend of Robert, Robyn and John, who worked alongside Gérard in Tain L’Hermitage for the 1996 vintage) and is inspired by the wines of Côte Rôtie. Flavours of blackberry, liquorice, black pepper and spice combine to give a wine that is elegant and powerful with great concentration.

   

 

 

   

 

 

If you wish to book, please contact us directly on: 029 2022 4343 or enquiries@parkhouserestaurant.co.uk


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