Trinity Hill

Hawke's Bay Nestled at the foot of the three crested 'Roy's Hill', nine miles south west of Hastings in Hawke's Bay is Trinity Hill. The winery is a partnership between John Hancock, Robert and Robyn Wilson (owners of London's Bleeding Heart and The Don restaurants) and Aucklanders Trevor and Hanne Janes; three founding families hence the name "Trinity Hill". The idea for the winery first came about in 1987, however, it was not until 1993 that the first block of land was purchased; twenty hectares of prime grape-growing land in the Gimblett Road area of Hawke's Bay. The first barrel aged Gimblett Road wines were released in 1998 to critical acclaim and a number of gold medals and trophies. Since then, the winery and full winemaking facilities have been built and many more awards have been won. Chief winemaker and Managing Director, John Hancock, works closely with winemaker Warren Gibson to make all the wines for Trinity Hill. These two have been making wine together for twenty years and between them have completed over sixty-five vintages in seventeen different regions in seven different countries. In 2005 Warren was awarded the title of New Zealand Winemaker of the Year.

	Trinity Hill Gimblett Gravels Pinot Noir 2004 - Hawkes Bay, New Zealand Bin No. GIMBPINO04 Price: £17.00 The fruit for the Trinity Hill Gimblett Gravels High Country Pinot Noir was hand harvested from vineyards in the hills to the south of Hawkes Bay itself. Following fermentation the wine was aged for 10 months in new Burgundy barriques; and great care was taken during barrel aging to protect the fragile nature of this grape variety from contact with air. Finally the wine is bottled unfined, but lightly filtered. The final wine is complex an ..
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	Trinity Hill Gimblett Gravels Syrah 2005 - Hawkes Bay, New Zealand Bin No. GIMBSYRA05 Price: £17.00 The grapes for the, Trinity Hill Gimblett Gravels Syrah, were all handpicked and gently de-stemmed, before being lightly crushed, to leave a large portion of uncrushed berries. After fermentation the wine was aged in a mixture of new and old French and American oak barriques; malolactic fermentation took place in the barrel. After 14 months in oak the wine was blended and bottled without fining but with light filtration. The Gimblett Gravels S ..
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