John Hancock was very excited by the way this young wine was developing. His feelings were justified by the awarding of the 2007 Air New Zealand Wine Awards “Champion Wine of the Show” to this “iron fist in a velvet glove”, as Steve Smith MW, Chairman of the Judging Panel, described it. Neal Martin for RobertParker.com rated it Outstanding with 95/100. This elegant, concentrated wine will become a benchmark New Zealand Syrah & will be highly collectible and sought after.
- NZ - Hawke's Bay
- New Zealand
96 Points & 5 Stars”The unchallenged king the NZ syrah pile shows a superb richly fruited nose, really deep and open, inviting shiraz aromas of plums, berries and sweet fresh ground spice – the small dose of viognier works a charm. Super complex and multi dimensional palate, smooth and flowing, dark minerals in abundance, textural and balanced, expands through the finish. A benchmark.” Penguin Good Australian Wine Guide 2009, Nick Stock (Australia), 2009
“Homage is a perfectly balanced wine because it’s absolutely massive in every possible way…Devastating on the palate, a little like the mind-blowing Northern Rhone Hermitage, this is the
finest Trinity Hill ever made. Winemaker John Hancock should be extremely proud of what he has achieved, leading as he always does, form the very front of the pack.”
Taste Food & Wine 2009, Matthew Jukes & Tyson Stelzer (Australia), October 2008
5 Stars “Firmly structured style with a wealth of dark sweet fruit. Deeply coloured and fragrant. Mouthfilling, long and highly concentrated, with a strong seasoning of new oak and notably ripe
blackcurrant and spice flavours. Should be very long lived.”
Winestate (Australia), September 2008
95 Points “Judged top wine at the 2007 Air New Zealand Wine Awards, this wine was described by the competition chairman as an iron fist in a velvet glove. Made from a mix of mass-selected New Zealand syrah clones plus a small percentage of Rhone clones, and co fermented with just 4 percent viognier, this might just be New Zealand’s most intense example of syrah / viognier. It’s a huge wine with a silken texture and masses of ripe plum and dark berry fruit flavours that are more than a match for the wine’s solidly oaky overcoat.”
Gourmet Traveller WINE, Bob Campbell MW (Australia), June 08
Winery Tasting Notes
Rich, ruby red with hints of crimson
Ripe red berry fruit complexed with mocha and licorice notes. Fragrance and perfume is aided by the Viognier.
Plum, blackberry, cherry and cassis are the dominant flavours with a structure that is tight and tense, allowing the wine to age gracefully for many years.
Richly flavoured red meat dishes.
WINEMAKING The handpicked grapes were gently destemmed and lightly crushed to leave a large portion of uncrushed berries. Viognier is crushed with the Syrah, aiding colour, tannin structure and fragrance. Fermentation took place in open top stainless steel fermenters and the cap was hand plunged four times daily for optimum colour and tannin extraction. A short post-fermentation maceration helped complex the tannins, softening and stabilizing the wine.
The wine was subsequently aged in new French oak barriques for about 18 months, with malolactic fermentation took place in barrel. Careful controlled exposure to air during racking aids in maturation of the wine.
Medals & Trophies
Champion Wine of the Show, Air NZ NZ Trophy & Elite Gold Medal
Champion Syrah Trophy, Air New Zealand Wine Awards 2007.