To produce the Chardonnay Hawkes Bay Trinity Hill each vineyard was harvested separately, with the parcels gently pressed without crushing or destemming. Fermentations were carried out in a combination of stainless steel tanks and 500-litre French oak puncheons. The former preserving fruit flavour, the latter imparting complexity and texture. Malolactic fermentation and ageing on yeast lees for six months further enhanced complexity and mouthfeel. The grapes are sourced from various cool vineyard sites throughout Hawkes Bay, including the sub-regions Bridge Pa, Maraekakaho, Haumoana, Gimblett Gravels and Ohiti. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds. Yields are controlled to ensure Trinity Hill’s philosophy of “quality over quantity”. Trinity holl was founded in 1993 by winemaker John Hancock together with Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, Trinity Hill and has become a byword for quality and consistency. In 2021, Trinity Hill was bought by a group of New Zealand private investors who are passionate about the wine industry, including Director, Mitch Plaw and his business partners, Craig Turner, Mark Sandelin and Michael Nock. Winemaker Warren Gibson has been with Trinity Hill since 1997, he is in charge of the 80 hectares of vineyard owned by the Estate and knows Hawkes Bay and the Gimblett Gravels exceptionally well. Warren and his team make wines that show the best of what Hawkes Bay and the Gimblett Gravels can produce. The wines have an elegance, balance, drinkability and precision of flavour that makes them a joy to drink.