To produce “The Gimblett” Gimblett Gravels Trinity Hill the hand-picked fruit was gently destemmed and transferred to tanks for fermentation. Each variety and vineyard was harvested and vinified separately. Pumping over with controlled aeration took place during the fermentation period to extract colour and tannin. Total time on skins (including post-fermentation maceration) ranged from 13 to 46 days, which helped to improve the texture of the tannins while softening the wines. Each parcel was matured in 100% new 225-litre French oak barrels for 15 months, before being blended together in July 2019 and returned to the same barrels for a further six months maturation. After a total of 21 months in barrel, the wine was re-assembled, filtered and bottled. Fruit is sourced from Trinity Hill’s own sites in the Gimblett Gravels in the wider Hawkes Bay area: Gimblett Estate, Gimblett Stones and Tin Shed. Here, soils consist of river shingle deposited by the Ngaruroro River. These soils are extremely free draining and of low fertility. Each of the sites produce relatively small crops with intensely-flavoured, deep-coloured grapes. 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.