Our Story
John Hancock and eldest son Willy are both winemakers, one approaching the twilight of his career and the other just setting out on his vinous journey. Younger son Michael is in the early stages of a career in business.
John has just completed his 48th harvest, largely in New Zealand, but with experience in the Rhone Valley, Burgundy and Australia. Willy has just completed harvest number 4 over New Zealand, California and France – Bordeaux and Sancerre.
John was keen to get back to hands-on winemaking after moving more into a brand ambassadorial role in recent years. Having been involved with the establishment of Morton Estate and Trinity Hill, he was keen to develop a legacy for his sons, where they could put into practice what they have learned.
They determined that the grape growing environment of Hawkes Bay, coupled with John’s intimate knowledge of the region, the best vineyards and most passionate growers gives the greatest possibility for making a range of outstanding wines. So the decision was taken to concentrate on Hawkes Bay and work closely with the soils best suited to each variety by developing strong relationships with the best growers the region has to offer.
This allows for the possibility of working with the most appropriate varieties and wine styles from other parts of New Zealand with selected parcels of grapes further down the line.
The Beginning
In 1861, our great-great-grandparents left Cornwall in England; pioneers immigrating to a tough South Australia. This pioneering spirit has remained, passed down through the generations, and is at the forefront of the Hancock family.
After graduating from Roseworthy College in 1973, two years were spent at each Leo Buring in the Barossa and Berri in the Riverland, as well a year at Lindemans in Rutherglen. In 1979, John made the jump across the pond to continue his winemaking career in New Zealand. Four vintages with Delegates paved the way to become Chief Winemaker at Morton Estate, cementing his status as “Mr. Chardonnay”, pioneering the country’s first whole-bunch pressed, barrel-fermented Chardonnay. Nearly a decade and a half later, John left for the sunny climes of Hawkes Bay, and in 1996, started up the legendary Trinity Hill winery in the Gimblett Gravels.
The rest, as they say, is history.
Willy moved to the UK in 2012, straight out of school, to experience a different pace of life in the London restaurant scene. Having the opportunity to work and train with leaders in the wine scene at both the Don and Bleeding Heart restaurants, a passion for wine was born. A subsequent Winemaking and Viticulture degree at Plumpton College was undertaken, and after vintages in Sancerre, Bordeaux and California, Willy returned to New Zealand to work harvest with Church Road in Hawkes Bay.