Vintage: 2018

VintageProduct CodeFormatClosureAvailability
2018TR106B186 x 75ScrewcapContact Us
Producer

Founded in 1993, by winemaker John Hancock together with Robert and Robyn Wilson, owners of The Bleeding Heart Group and The Don in London, Trinity Hill is synonymous with quality and consistency. In 2021, Trinity Hill was bought by a group of New Zealand private investors passionate about the wine industry, including Director, Mitch Plaw and his business partners, Craig Turner, Mark Sandelin and Michael Nock.

Winemaker Warren Gibson has worked at Trinity Hill since 1997. Alongside his winemaking expertise, Warren also manages Trinity Hill’s 80 hectares of vineyards across Hawkes Bay and the Gimblett Gravels. He is well versed in these areas and this knowledge is reflected in his wines. Warren and his team show the best of what Hawkes Bay and the Gimblett Gravels can produce. These are wines defined by elegance, balance, drinkability and flavour precision, making them a joy to drink.

Hawkes Bay

Trinity Hill’s Hawkes Bay Chardonnay is beautifully balanced. The fruit is gently pressed, without crushing or de-stemming, before fermenting with indigenous yeasts. The resulting wine also undergoes full malolactic fermentation, followed by ageing in French oak barrels and is defined by aromas of citrus and white flowers combined with a rich, creamy texture. The Hawkes Bay Sauvignon Blanc is a blend of fruit from four subregions. It differs significantly from the ‘classic’ Marlborough Sauvignon Blanc expression, with gentle aromas and flavours of stone fruit and lime.

Trinity Hill’s red wines are, if anything, even more impressive. The Hawkes Bay Syrah is sourced from across Hawkes Bay, including Gimblett Gravels and the Red Metal Triangle. A short period ageing in oak helps retain its vibrant fruit profile, defined by wild blackberry, spice and delicious peppery notes. The Hawkes Bay ‘The Trinity’ is a Merlot-dominant blend supplemented by Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Malbec from various vineyards in Gimblett Gravels. This is an impressive wine with soft, ripe tannins and notes of plum, cassis, and spice. For the Hawkes Bay Pinot Noir, a small portion of the fruit undergoes whole-bunch fermentation, adding to the wine’s character and enhancing notes of fresh raspberry, plum and brambly spice with soft, velvety tannins.

Vineyards

The grapes are sourced from vineyards predominantly in the Gimblett Gravels region of Hawkes Bay. 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.

Vintage

2018 began with a very warm early season in Hawkes Bay, with a cool and humid late summer and autumn, which allowed the fruit to retain freshness during the ripening period. The 2018 vintage provided the perfect conditions to produce rich, supple and delicious ripe red varietals.

Vinification

Individual vineyard blocks were harvested separately and then gently destemmed 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. The parcels spent 15 months ageing in a combination of small French oak barrels and stainless steel tanks, before blending and bottling.

Tasting Notes & Technical Details

This wine has perfumed aromas of leather and plums derived from the Merlot, with hints of spice and red fruit characters from the Cabernets. The palate is rich and supple, with ripe tannins and an elegant finish.

Alcohol (ABV)

13%

Acidity

6.1 g/l

Residual Sugar

2.17 g/l

pH

3.73

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