Founded in 1993, by winemaker John Hancock together with Robert and Robyn Wilson, owners of The Bleeding Heart Group and The Don in London, Trinity Hill is synonymous with quality and consistency. In 2021, Trinity Hill was bought by a group of New Zealand private investors passionate about the wine industry, including Director, Mitch Plaw and his business partners, Craig Turner, Mark Sandelin and Michael Nock.

Winemaker Warren Gibson has worked at Trinity Hill since 1997. Alongside his winemaking expertise, Warren also manages Trinity Hill’s 80 hectares of vineyards across Hawkes Bay and the Gimblett Gravels. He is well versed in these areas and this knowledge is reflected in his wines. Warren and his team show the best of what Hawkes Bay and the Gimblett Gravels can produce. These are wines defined by elegance, balance, drinkability and flavour precision, making them a joy to drink.

Hawkes Bay

Trinity Hill’s Hawkes Bay Chardonnay is beautifully balanced. The fruit is gently pressed, without crushing or de-stemming, before fermenting with indigenous yeasts. The resulting wine also undergoes full malolactic fermentation, followed by ageing in French oak barrels and is defined by aromas of citrus and white flowers combined with a rich, creamy texture. The Hawkes Bay Sauvignon Blanc is a blend of fruit from four subregions. It differs significantly from the ‘classic’ Marlborough Sauvignon Blanc expression, with gentle aromas and flavours of stone fruit and lime.

Trinity Hill’s red wines are, if anything, even more impressive. The Hawkes Bay Syrah is sourced from across Hawkes Bay, including Gimblett Gravels and the Red Metal Triangle. A short period ageing in oak helps retain its vibrant fruit profile, defined by wild blackberry, spice and delicious peppery notes. The Hawkes Bay ‘The Trinity’ is a Merlot-dominant blend supplemented by Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Malbec from various vineyards in Gimblett Gravels. This is an impressive wine with soft, ripe tannins and notes of plum, cassis, and spice. For the Hawkes Bay Pinot Noir, a small portion of the fruit undergoes whole-bunch fermentation, adding to the wine’s character and enhancing notes of fresh raspberry, plum and brambly spice with soft, velvety tannins.