Founded in 1993 by winemaker John Hancock together with Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, Trinity Hill has become 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 show 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 drink.
The grapes are sourced from various vineyards throughout Hawkes Bay, including the sub-regions Raukawa, Haumoana, Bridge Pa Triangle and Gimblett Gravels. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds. The final blend is comprised of Chardonnay clones 15, 95 and 548. Yields are controlled to ensure Trinity Hill's philosophy of "quality over quantity".
The grapes were sourced from four uniquely different vineyards sites in Hawkes Bay, each harvested separately and then gently pressed without crushing or destemming. This helped to discourage phenolic pickup and improved the texture and ageing ability of the wine. The winemaking process included both indigenous yeast and malolactic fermentations in French oak barrels for 11 months, followed by four further months on full lees in tank.
On the nose, this wine shows typical fresh aromatics of citrus, white flowers and stone fruits. These aromas are complemented on the palate by a creamy richness from lees ageing and roasted hazelnuts and almonds, alongside hints of gunflint from the indigenous fermentation in barrel.