Originally a project between wine maker John Hancock and London restaurant Bleeding Heart in 1993, Trinity Hill has developed an enviable reputation. They know Hawke's Bay inside and out any produce wines to reflect the best of the region. They own 80 hectares, some of which is in the famed Gimblett Gravels sub-region, and the wines show precision of flavour and wonderful balance.
The grapes for their Chardonnay are pressed gently, without crushing or de-stemming, and are fermented (including a proportion with wild yeast) before being aged in French oak barrels and go through full malolactic fermentation.
On the nose: this wine shows typical fresh aromatics of citrus, white flowers and stone fruits.
On the palate: These aromas are complemented on the palate by a creamy richness from lees ageing and roasted hazelnuts and almonds, alongside hints of gunflint from the fermentation with indigenous yeasts in barrel.
Food Pairing: Rich and creamy pasta dishes, Omelette