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Cabernet Sauvignon 43%; Cabernet Franc 41%; Merlot 14%; Malbec 2%.
The Gimblett Gravels winegrowing area is a small sub-region of Hawke’s Bay characterised by a very unique stony type of soil. Grapes were picked by hand from each vineyard parcel as they reached optimum ripeness and fermented as separate batches. The fruit was de-stemmed before crushing. Pumping over and controlled aeration were used to aid extraction of colour and flavours. 4 weeks maceration at the end of fermentation helped develop the texture and structure of the tannins. The wine was aged for 16 months in small, French oak barrels, of which 35% were first fill.
Trinity Hill was established in 1993 at a stony site in Hawkes Bay by winemaker John Hancock and London restaurant owners Robyn and Robert Wilson. They were one of the first winemakers in the Gimblett Gravels area, planting vines in barren land in the bed of the former Ngaruroro River. In 1997 John Hancock bought in his former colleague Warren Gibson to be Chief Winemaker. Warren was recognised as New Zealand Winemaker of the year in 2005 and 2006.
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