TRINITY HILL

Trinity Hill is an iconic New Zealand winery celebrating over 25 years of world-class winemaking in the famed Gimblett Gravels District of Hawke’s Bay. In 1993, having recognised the outstanding potential of the Hawke’s Bay’s Gimblett Gravels winegrowing district, Trinity Hill became one of the region’s early pioneers, planting grapevines on a barren plot which continues to produce exceptional wines today.

True to the roots, Trinity Hill has been crafting especially food-friendly wines made from the classic varieties Hawke’s Bay has become internationally recognised for, these being Syrah, Chardonnay, Merlot and Cabernet Sauvignon, along with several varieties that Hawke’s Bay is lesser known for, such as Pinot Noir, Pinot Gris and Sauvignon Blanc. They also produce wines from varieties which are rarely planted in New Zealand, such as Marsanne, Roussanne, Viognier, Tempranillo, Touriga Nacional and Touriga Francesa. The wines are made by using traditional techniques, sometimes even including foot stomping, or pigeage.

Trinity Hill Gimblett Gravels wines are all crafted from vineyards within the small, sub-region. Deposited by a wandering river, these unique, stony soils create wines of character and personality.

Warren Gibson

Warren was educated at Massey University, New Zealand, and at Roseworthy Agricultural College, South Australia. He began his winemaking career in New Zealand in 1987, subsequently travelling the world as a Flying Winemaker, including vintages in Australia, Italy, Hungary, France and California.

In 1997, Warren returned to New Zealand to take up the role of Chief Winemaker at Trinity Hill. The vintages he has produced since arriving at Trinity Hill have earned him the accolades of New Zealand Winemaker of the Year, from Winestate Magazine in 2005, and Winemaker of the Year Winemaker Award at the Mercedes Benz Hawke’s Bay Wine Show in 2006.