Trinity Hill was established in 1993 and has been an exemplary New Zealand winery making world-class wine ever since. Located in the famous winegrowing region of Hawke’s Bay, the idea for Trinity Hill was born when partners John Hancock met up with Robert & Robyn Wilson at their restaurant ‘The Bleeding Heart’ in London. Over a bottle of one of John’s world-class Chardonnay’s they dreamt up the idea to create world class wines in Hawke’s Bay.
They recognised the Hawke’s Bay Gimblett Gravels wine growing district had exceptional potential for growing grapes, they capitalized on being one of the regions early pioneers. They planted vines on the barren plot on the former Ngaruroro River. This 18-hectare vineyard is now known as the ‘Gimbel Estate Vineyard’.
Today, Trinity Hill is synonymous with quality and consistency. The wines have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell (and drink of course). They also have naturally low alcohol. ‘Trinity Hill’ has superb vineyard sites and a philosophy of “Quality rather than Quantity”. Controlled yields ensure the intensity of flavour and elegant styles for which Trinity Hill is renowned. It is said that great wine is made in the vineyard and the aim is to produce distinctive wines of elegance and power that reflect the character of each vineyard site.
Over the years ‘Trinity Hill’ has garnered acclaim for a plethora of their wines. In their portfolio they boast four brands and multiple wines under each. From their estate range Specialist Cellars stock their Chardonnay, Syrah and Red blend. From their Gimblett Gravels range we feature a Tempranillo and Marsanne Viognier from their recommend not missing out on it.
Back in 1851, Hawkes Bay was the first region in New Zealand to have a winery established, ‘The Mission Estate’. But it didn’t stop there, when it comes to wine production, Hawkes Bay is New Zealand’s second largest region, with a 50/50 split between the red and white wines, a fantastic variety of styles flow from its vineyards. The areas tops reds are Syrah, Merlot and Cabernet Sauvignon, typically boasting subtle herbaceous notes and intense berry/cassis flavour.
Being New Zealand’s oldest wine region mixed with the fact the majority of vineyards are still family owned results in a rich culture with wild variation between each vintner and the ethos behind their bottles. Naturally, this has drawn the attention of the public and with numerous trails that highlight the artisan producers and Art Deco architecture wine tourism has excelled in the area.
Gimblett Gravels is Hawkes Bay’s wine area with the most fame. Although unplanted until the early 1980’s as it was common belief high quality grapes couldn’t be grown in the area, methods improved and tastes changed and the area come into its own. In 2001 winegrowers and producers united to form the Gimblett Gravels Winegrowers Association, with this unity, the association was able to promote the areas wines to the world stage. The associations brand is based on the French concept of terroir, abiding by the strict classification rules, primarily governed by soil type. Gimblett Gravels was the first New World district to receive this designation, with the Gimblett Gravels wine growing district covering over 800ha, being stringently based on the gravel based soils originating from the old Ngaruroro River exposed after heavy flooding in the 1860s.