'Trinity Hill is run by the irrepressible John Hancock (whose son William is currently studying wine at Plumpton in Sussex) and was set up by Robert and Robyn Wilson, an Anglo-Kiwi couple who own Bleeding Heart and The Don restaurants in London and are in the process of transferring two-thirds of Trinity Hill to American wine entrepreneur Charles Banks. With the first vines planted in 1993, it was one of the pioneers of the so-called Gimblett Gravels subregion of Hawke's Bay, on the old river bed of the Ngaruroro. Today they grow a wide range of varieties, with Syrah one of their top performers, but from the exceptional 2013 vintage it is The Gimblett, their top Bordeaux blend, that has particularly impressed me' Jancis Robinson, 11th Dec 2015
Country: New Zealand Region: Gimblett Gravels Vintage: 2016
Varietal: Chardonnay Category: White
Producer: Trinity Hill
Since its inception in 1993, partners John Hancock, who has been making wine...
in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill, of which 47 are in the Gimblett Gravels. The Gimblett Gravels, planted on the former bed of the Ngaruroro River, is now a highly sought after sub-region renowned for the quality of its wines. The Trinity Hill wines have an elegance, balance, drinkability and precision of flavour. This estate was one of the first to plant grapes on the Gimblett Gravels in 1993.
Fruit is sourced from various vineyards throughout Hawkes Bay, including the sub-regions Raukawa, Haumoana, the Bridge Pa Triangle and the Gimblett Gravels. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds. The final blend is comprised of Chardonnay clones 15, 95 and 548. Yields are controlled to ensure Trinity HIll's philosophy of "quality over quantity".
2014 is an extremely strong vintage. Hawkes Bay encountered very mild spring and summer conditions leading into the ripening period. Consistently warm (but not extreme) day and night temperatures lead to an advanced season from budburst onwards. The beginning of the season was frost free and mild with good soil moisture levels. Good conditions at flowering meant excellent bunch weights and numbers resulting in vineyards delivering good volumes of excellent fruit. The main ripening period for 2014 was similar to 2013 in that it was dry but it had the positive effects of small rain incidences at appropriate times to refresh the vines. Harvest started early on 22nd February, with the last fruit picked on 12th April. These are record early picking dates for Trinity Hill.
The grapes were sourced from four uniquely different vineyards sites in Hawkes Bay, each harvested separately and then gently pressed without crushing or de-stemming. This helped to discourage phenolic pickup and improved the texture and ageing ability of the wine. The winemaking included fermentation with both indigenous yeast and malo-lactic fermentation and ageing for 10 months in French