The grapes to produce the Tempranillo Gimblett Gravels Trinity Hill the hand-harvested grapes were de-stemmed, but not crushed, before being transferred to open top fermenters to undergo daily plunging. After fermentation, the wine was given an extended period on skins to assist with the texture and complexity of the tannins before being transferred to oak for a 17-month maturation period, in new and used French oak and American barriques.
The Tempranillo grapes for this wine come from the estate-owned Gimblett Stones and Gimblett Estate vineyards which benefit from deep, free draining gravel soils in the microclimate of the Gimblett Gravels region. The soils were deposited by the Ngaruroro River as it changed course over many thousands of years. Their low fertility and excellent drainage give small crops of grapes with highly concentrated flavours and aromas.
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.
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