To produce the Syrah Hawkes Bay Trinity Hill each individual vineyard parcel was harvested separately with the majority of batches then destemmed prior to fermentation. Gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. The skin maceration was extended for up to three weeks following fermentation to further integrate and soften the tannins. Following eight months of maturation in a combination of used French oak barriques and stainless steel tanks, the individual blocks were blended to create the ideal marriage of components.
The Syrah grapes were taken from a range of vineyards, including the company owned properties in the Gimblett Gravels region and contracted fruit from the Bridge Pa Triangle. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds.
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.