Trinity Hill

Hawkes Bay, hawkes bay New Zealand

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 sell.

The Hawkes Bay Sauvignon Blanc is selected from four sites in Hawkes Bay. It is quite distinct from Marlborough Sauvignon Blanc, with aromas and flavours of stone fruit and lime. It spends six months ageing on its lees giving the wine more weight and complexity. The Hawkes Bay Chardonnay has wonderful balance. Gentle pressing without crushing or de-stemming, a percentage of wild yeast fermentation, ageing in French oak barrels and full malolactic fermentation has resulted in a delicious and very drinkable wine with aromas of citrus and white flowers combined with a rich creamy texture. The reds are, if anything, even more impressive. The Hawkes Bay Syrah is from a range of Hawkes Bay vineyards, including properties in the Gimblett Gravels along with fruit from the Red Metal Triangle region and selected hillside sites. The aim was to retain the vibrant fruit of Hawkes Bay, so the wine was only given a short period of ageing in oak. The blackberry, spice and peppery notes shine through on both the nose and palate. The Hawkes Bay ‘The Trinity’ is a Merlot dominant blend that is supplemented by Tempranillo, Cabernet Franc, Malbec and Syrah from various vineyards in the Gimblett Gravels. Rich with soft ripe tannins and flavours of plum, cassis and spice, it is an impressive wine. For the Hawkes Bay Pinot Noir approximately 20% of the fruit undergoes whole bunch fermentation which adds to the wine’s character. The result is a wine with flavours of fresh raspberry, plum, brambly spice and soft, velvety tannins.

 

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