Trinity Hill

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. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill and knows Hawkes Bay and the Gimblett Gravels exceptionally well. The wines reflect this. Warren and his team make wines that reflect the best of what Hawkes Bay and the Gimblett Gravels can produce. The wines have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell and they also have naturally lower alcohols than many. 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..