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Hand-harvested fruit was gently pressed and fermented with indigenous yeast in French oak 500 litre puncheons. The wild yeast ferments add complexity and texture. Malolactic fermentation was encouraged to soften acidity and give further richness. Received 12 months barrel ageing on lees.
Fruit flavours in the cool-to-moderate spectrum of citrus, white flowers and grapefruit. Mid-weight with elegant oak nicely tucked in providing texture and lingering flavours of cashew, roast hazelnut and gun flint. The structure has a tight, lean shape with the finesse and concentration that are hallmarks of Trinity Hill Chardonnay. Displays delicacy but richness, and the beautifully linear acidity makes it a fantastic match with food.
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BLUE-GOLD & TOP 100 - Sydney International Wine Competition 2016
GOLD MEDAL - Air New Zealand Wine Awards 2016