Founded in 1993, Trinity Hill has become a byword for quality and consistency in Hawkes Bay. Having recognised the outstanding potential of the Gimblett Gravels soils, Trinity Hill became one of the region’s early pioneers, planting vines on a barren plot which
continues to produce exceptional wines today.

Winemaker Warren Gibson, who has been with Trinity Hill since 1997, is also in charge of the 80 hectares of vineyard owned by Trinity Hill and knows Hawkes Bay and the Gimblett Gravels exceptionally well. The wines reflect this. Warren and his team make wines that show
the best of what Hawkes Bay and the Gimblett Gravels can produce. The wines have an elegance, balance, drinkability and precision of flavour that makes them a joy to drink.

Hawke’s Bay, located on the eastern coast of New Zealand’s North Island, is the country’s second-largest wine region and its oldest. Renowned for its warm, dry maritime climate, the region is particularly well-suited to producing high-quality red and white wines with distinctive character and balance.

While Hawke’s Bay is generally warm with plenty of sunshine, it is moderated by coastal breezes that help preserve acidity in the grapes and extend the growing season. The region’s varied soils—ranging from gravelly riverbeds to clay and limestone—offer excellent drainage and contribute to the complexity of the wines. The famous Gimblett Gravels sub-region, in particular, is prized for its free-draining alluvial soils ideal for premium red varieties.

Hawke’s Bay excels with Bordeaux-style reds, especially Merlot, Cabernet Sauvignon, and Cabernet Franc, often blended to create structured, elegant wines with dark fruit, spice, and earthy undertones. Syrah is another standout, producing refined, peppery wines with floral aromatics.

Chardonnay is the leading white variety, known for its richness, stone fruit flavours, and balanced oak use. Aromatic whites like Sauvignon Blanc and Pinot Gris also thrive, offering vibrant, fruit-driven expressions with refreshing acidity.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.