Trinity Hill was born out of a fortuitous dinner at the Bleeding Heart restaurant in London in 1987. Over a bottle of his award winning Chardonnay, John Hancock and Robert and Robyn Wilson, owners of the Bleeding Heart, hatched a plan to make wine at one of the best sites in New Zealand, the Gimblett Gravels section of Hawke's Bay. They broke ground in 1993, and have been followed by a number of producers since then. In recent years, Trinity Hill has experimented with Tempranillo and white Rhone Valley grapes, but the team here believes Syrah will be the variety that ultimately puts Hawke's Bay on the red wine map. Their top bottling is the result of several years of trial and error, pushing the dial on low yields, until they found the limit. Homage, as it's called, is a weighty, solid, and powerful yet spectacularly well balanced Syrah that displays notes of dark fruit with a smooth finish.