The grapes to produce the Syrah Gimblett Gravels Trinity Hill were hand harvested from estate-owned vineyards of individual sites and clones, and then fermented separately before blending post-fermentation. A range of maceration periods allowed for increased complexity. 30% of whole bunches were included in the fermentations to contribute freshness, aromatics and structure to the wine. A small percentage of Viognier skins were included in some batches to further aid in providing complexity and texture. The wine was then matured for eight months, entirely in 5,000 litre oak ovals before bottling.
This wine is made from estate-grown grapes from the Tin Shed and Gimblett Stones vineyards. The Gimblett Gravels sub-region is known for its deep, free draining gravel soils in a unique microclimate. 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.