To produce the Chardonnay Gimblett Gravels Trinity Hill the hand-harvested fruit was gently pressed before being fermented with indigenous yeasts, to add both complexity and texture, in 500 litre French oak puncheons. Malolactic fermentation was encouraged to soften acidity and give further richness. The wine spent 14 months in barrel, followed by a further five months in tank on lees before being bottled.
The Gimblett Gravels winegrowing area is a small sub-region in the Hawkes Bay, defined by a very unique stony soil type. This wine is sourced from Estate grown grapes in the Tin Shed and Winery vineyards. Chardonnay clones selected for the blend were 95, 548 and 15.
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.