An exemplary New Zealand winery, celebrating more than 20 years of making world-class wines.
It is appropriate that Trinity Hill was conceptualised over a glass of wine. In the late 1980’s Wine maker John Hancock met with Bleeding Heart restaurant owners Robyn and Robert Wilson at their restaurant in London and a seed was planted. In 1993 that seed became Trinity Hill on a stony site in Hawkes Bay which they knew would have the ability to produce outstanding wine for some of the great restaurants and wine stores of the world. American company “Terroir” completed the trinity in 2014.
“Trinity Hill is one of Hawke’s Bays outstanding producers”
— Robert Parker