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.
For more information on Trinity Hill and their wines, visit their site here.