Trinity Hill wines

hawke’s bay – New Zealand

From the winey idea to the top location winery

As is appropriate for the establishment of a winery, the concept of Trinity Hill Wines was made over a glass of wine: by the end of the 1980s, winemaker John Hancock had met with the owners of the prestigious Bleeding Heart restaurant in London, Robyn and Robert Wilson, and the idea was born. Hancock also immediately recognized the outstanding potential of the so-called “Gimblett Gravels” in Hawke’s Bay on New Zealand’s South Island. Hawke’s Bay is the region with the second largest wine production in the country and home to some of New Zealand’s oldest wineries. The Gimblett Gravels in particular were not yet generally known as a particularly good terroir for viticulture. In 1993, Trinity Hill Wines, as one of the pioneers, began planting wine on this barren plot in the former riverbed of the Ngaruroro River. A complete success, as it turned out. Today, these 800 hectares are the most sought-after vineyards in Hawke’s Bay.

From the homage to a friend…

Trinity Hill Wines is proud and fortunate to have superb wine plots and the highest art of winemaking, thus pursuing its goal of producing wines that are among the best in the world. It is well known that great wine is already produced in the vineyard and Trinity’s declared goal is to prepare unique wines full of elegance and power, reflecting the character of every single plot in the vineyard. In 2002, Trinity Hill Wines was able to produce the Top Premium Syrah “Homage” for the first time, which was created in memory of John Hancock’s late friend, Top Winemaker Gerard Jaboulet: He had sent 3 Syrah clones from the famous Hermitage Hill on the Northern Rhone, from which the homage was obtained. It is produced only in the best years.