Pinot Gris

Hawkes Bay

Trinity Hill Hawkes Bay

Since its inception in 1993, partners John Hancock, who has been making wine...

in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill, 47 of which are in the Gimblett Gravels and knows the Hawkes Bay and Gimblett Gravels exceptionally well. The wines reflect this, as they characterise the best of what Hawkes Bay can produce. They have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell.

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Each grape variety is planted in a vineyard best suited to match the fruit's character. All Pinot Gris grapes were sourced from the cooler sub-regions of Mangaorapa Station in Southern Hawkes Bay and Blackbridge at Haumoana within the greater Hawkes Bay area, where the grapes ripen later. Yields are controlled to ensure its philosophy of "quality over quantity".

Vintage Information

Weather conditions leading up to the 2012 harvest were significantly cooler in comparison to long-term Hawkes Bay averages. These conditions were very suitable for the flavour development of Pinot Gris. The grapes were picked at good maturity levels, in a very clean condition. This maximized aroma, flavour and natural acidity.


The fruit was gently pressed into a mixture of stainless steel tank and old oak barrels for fermentation. The wine was then aged on its lees for eight months to add both complexity and mouthfeel.

Tasting Notes

Flavours and aromas of pear, gentle spice and stone fruit are evident on the nose. The wine is rich and textural with great purity of fruit and balance. The palate shows an opulent mouthfeel and element of richness.

Vintage Information

Vintage 2012
Grape varieties 100% Pinot Grigio/Pinot Gris
Region Hawkes Bay
Winemaker Warren Gibson
Alcohol (ABV) 12%
Acidity 6.7g/l
Residual Sugar 4g/l
Wine pH 3.4