100% Chardonnay grown in various vineyards throughout Hawkes Bay, including the subregions Raukawa, Haumoana, Bridge Pa Triangle and the Gimblett Gravels.
Fruit was harvested separately and gently pressed without crushing or de-stemming. This helps discourage phenolic pickup and improves texture and ageing ability. The winemaking included fermentation with indigenous yeast, plus malolactic fermentation in a proportion of French oak barrels.
The typically fresh aromatics of good quality Hawkes Bay Chardonnay are evident, including citrus, white flowers and stone fruit. These are complemented on the palate by a creamy richness from ageing on lees. Roast hazelnut, almond and hints of gunflint result from the indigenous fermentation in barrel.
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