Special canopy management of the vines along with impeccable viticulture during the growing season ensured that the fruit quality was of the highest order. Pruning and shoot/ bunch thinning at appropriate times gave a crop level of around 1 tonne per acre (approx. 18 Hectolitres per Hectare). Hand-picked grapes were sorted, de-stemmed and lightly crushed to leave a large portion of complete berries. Fermentation took place in small stainless steel fermenters. The cap was hand-plunged and/or pumped over twice daily for optimum colour and tannin extraction. A short post-fermentation maceration helped with the complexity of tannins, softening and stabilising the wine. The wine was subsequently aged in predominantly new French oak barriques for 15 months, with malo-lactic fermentation beginning in tank and finishing in barrel. The wine in barrel was not racked during this time. Some barrel stirring was carried out when appropriate.

Trinity Hill位于新西兰北岛Hawke’s Bay的子产区Gimblett Gravels，由酒庄创始人兼总裁John Hancock建立于1993年。John Hancock被称为具有超凡魅力的新西兰葡萄酒先锋者，新西兰，澳大利亚和法国超过35年的葡萄酒工作经验，使其具备一双慧眼，早在20世纪90年初便发现了Hawkes Bay,Gimblett产区的无穷潜力，在Ngaruroro River河边的一片贫瘠土地上开始了他的葡萄酒事业。

酒庄在葡萄园在Hawkes Bay共拥有100公顷的葡萄园。其中大部分的葡萄都采收自位于Roy’s Hill避风处的Gimblett砾石产区，有着独一无二的砾石土壤和微气候。土壤主要是由Ngaruroro River经过数千年冲刷而出的河底砾石组成，这些良好排水性的砾石可深达100米。生长在这片贫瘠土地之上的葡萄藤，拥有茁壮的生命力，所出产的葡萄风味集中且香气馥郁。这里出产着最令激动的红葡萄酒。

Trinity Hill酒庄盛名响彻全球，每日都有无数葡萄酒爱好者慕名前来为一品其芳泽。