Trinity Hill's story began in 1987 when John Hancock met Robert and Robyn Wilson in their London restaurant Bleeding Heart. Over a bottle of John's award-winning Chardonnay, the concept of a Hawkes Bay winery was born. They were convinced they could produce world-class red wines as well as white in this region of New Zealand. The majority of Trinity Hill's grape harvest comes from the unique gravel soils and micro-climate of the Gimblett Gravels region. The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. Their low fertility, along with the ability to reduce vine vigour by controlling solid moisture, give small crops with highly concentrated flavours and aromas.
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