100% Chardonnay from the free draining, gravel soils and microclimate of the Gimblett Gravels region, Hawkes Bay.
Hand-harvested fruit was gently pressed and fermented with indigenous yeast in French oak 500 litre puncheons. Wild yeast ferments help add complexity and texture. Malolactic fermentation was encouraged to soften acidity and give further richness. Received 11 months barrel ageing, then a further 4 months in tank on lees.
Fruit flavours of this wine tend to be in the cool to moderate spectrum of citrus, white flowers, ripe grapefruit and melon. The style is mid-weight with elegant oak nicely tucked in, providing texture and lingering flavours of cashew, roasted almond and gun flint. The structure has a tight shape with the finesse and concentration that are hallmarks of Trinity Hill Chardonnay. It displays delicacy but richness and the beautifully linear acidity makes it a fantastic match with food.
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