PRODUCER 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, 47 of which are in the Gimblett Gravels and knows the Hawkes Bay and Gimblett Gravels exceptionally well. The wines reflect this, as they characterise the best of what Hawkes Bay can produce. They have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell.

VINEYARDS The grapes are sourced from vineyards predominantly in the Gimblett Gravels and the Bridge Pa Triangle. The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. These free-draining gravels can be more than 100 metres deep. Their low fertility, along with the ability to control vine vigour by controlling soil moisture, give small crops with highly concentrated flavours and aromas.

VINIFICATION Each individual vineyard parcel was harvested separately and then gently de-stemmed prior to fermentation. Subsequently, gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. Following fermentation, the skin maceration was extended for up to four weeks to further integrate and soften the tannins. After 14 months ageing in a combination of small French oak and stainless steel tanks, the individual blocks were blended to create the ideal marriage of components.

TASTING NOTES The leather and plum aromas of the Merlot combine with spice and red fruit characters of Tempranillo and Malbec. Cassis aromas and structural backbone are provided by the Cabernet Franc. Richness and soft, ripe tannins make a serious yet eminently drinkable wine.