Winemaking: The Gimblett Gravels winegrowing area is a small sub-region in the Hawke’s Bay of New Zealand defined by a very unique stony soil type. 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. Malo-lactic fermentation was encouraged to soften acidity and give further richness. The wine received 12 months barrel aging on lees.
The Wine: Fruit flavours are in the cool to moderate spectrum of citrus, white flowers and grapefruit. The style is 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. It displays delicacy but richness and the beautifully linear acidity makes it a fantastic match with food. An excellent partner with white meats and seafood dishes. Drink to 2020