Our Philosophy

The vineyards are our roots. It is said great wine is made in the vineyard and our aim at Trinity Hill is to produce distinctive wines of elegance and power that reflect the character of each vineyard site.

With vineyards in specific areas and the growing of grape varieties well suited to those sites, Trinity Hill has a well-spread choice of wines. A philosophy of “Quality rather than Quantity” is important. Controlled yields ensure the intensity of flavour and elegant styles for which Trinity Hill is renowned.

Viticulturalist Michael Bell has worked with the demanding free-draining soils of the Gimblett Gravels for over 10 years and joined Trinity Hill in August 2000. Michael's management experiences included employment with Babich Wines Ltd on Gimblett Road and developing and managing vineyards at Te Awanga on the Hawke's Bay coast. He has completed his NZHITO in Viticulture (Advanced) and has acquired a great deal of experience in grape growing over a long period. His contribution to understanding and developing management techniques in our vineyards has been reflected in the critical acclaim awarded our wines. The secret is the close relationship between grape-grower and winemaker. From the first plantings, John Hancock and the viticultural team have been experimenting with new grape varieties and clones. Red varieties that are being trialed include Tempranillo from Spain, with great success, Touriga Nacional from Portugal, showing big potential and Montepulciano from Italy. New white varieties include Viognier, the next big NZ white, Arneis from northern Italy and Alvarinho from Portugal. We are continually looking to improve what we are doing to get the best from our vineyards.  Click here to meet The Viticultural Team

We are truly creating a
TRADITION OF INNOVATION