To produce the “The Trinity” Hawkes Bay Trinity Hill each individual vineyard parcel was harvested separately and then gently destemmed prior to fermentation. Daily pumping over of the skins during fermentation helped extract tannins. Following fermentation, the skin maceration was extended for up to four weeks to further integrate and soften the tannins. After 18 months’ ageing in a combination of small French oak barrels and stainless steel tanks, the individual parcels were blended. The grapes are sourced from vineyards predominantly in the Gimblett Gravels region of Hawkes Bay. The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. These free-draining gravels can be more than 100 metres deep. Their low fertility, along with the ability to control vine vigour by controlling soil moisture, give small crops 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.