Since its inception in 1993, partners John Hancock, who has been making wine in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill, 47 of which are in the Gimblett Gravels and knows the Hawkes Bay and Gimblett Gravels exceptionally well. The wines reflect this, as they characterise the best of what Hawkes Bay can produce. They have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell.
Fruit is sourced from various vineyards throughout Hawkes Bay, including the sub-regions Raukawa, Haumoana, the Bridge Pa Triangle and the Gimblett Gravels. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds. The final blend is comprised of Chardonnay clones 15, 95 and 548. Yields are controlled to ensure Trinity HIll's philosophy of "quality over quantity".
The grapes were sourced from four uniquely different vineyards sites in Hawkes Bay, each harvested separately and then gently pressed without crushing or de-stemming. This helped to discourage phenolic pickup and improved the texture and ageing ability of the wine. The winemaking included fermentation with both indigenous yeast and malo-lactic fermentation and ageing for 10 months in French oak barrels.
Typically fresh aromatics of quality Hawkes Bay Chardonnay are evident including citrus 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. The wine displays delicacy yet richness and is a fantastic match with many dishes.