To obtain the Pinot Noir Hawkes Bay Trinity Hill gentle handling of the fruit from harvesting through to fermentation helped retain the fresh primary fruit aromas typical of the variety. Each individual vineyard parcel was harvested separately with the fruit then destemmed prior to fermentation. Maturation in the cellar was for 12 months in a combination of small 228 litre barriques and stainless steel tanks.
Fruit for the 2018 Hawkes Bay Pinot Noir is sourced from the Porangahau and Waipawa vineyards in Central Hawkes Bay. These two vineyard sites are situated significantly south and inland of the Heretaunga Plains. Soil types include argylite, sandstone, limestone and sandy loam. The clones used are Abel and 667.
Trinity holl was 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 and has become a byword for quality and consistency. In 2021, Trinity Hill was bought by a group of New Zealand private investors who are passionate about the wine industry, including Director, Mitch Plaw and his business partners, Craig Turner, Mark Sandelin and Michael Nock. Winemaker Warren Gibson has been with Trinity Hill since 1997, he is in charge of the 80 hectares of vineyard owned by the Estate and knows Hawkes Bay and the Gimblett Gravels exceptionally well. 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.