2020 Trinity Hill, Gimblett Gravels Chardonnay, 6x750ml

2020 Trinity Hill, Gimblett Gravels Chardonnay, 6x750ml

Champion White Wine

Hawkes Bay Chardonnay Trophy, New Zealand White Trophy, International Chardonnay Trophy, IWC Champion White Wine 2022, IWC Sustainable Trophy 2022

International Wine Challenge 2022

Vegan / Vegetarian

This critically-acclaimed Chardonnay from the renowned Gimblett Gravels sub-region of Hawkes Bay is hand-harvested and fermented with indigenous yeasts in 500 litre oak puncheons (40% new) to add complexity and texture.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £106.00

Critics Score: 97

Publication: International Wine Challenge

Expressive yet nuanced nose, offering fine, fresh stone fruit and mineral aromas. Rich and weighty in the mouth with vibrancy and refreshment and a long, fine, textured finish.

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, of which 47 are in the Gimblett Gravels. The Gimblett Gravels, planted on the former bed of the Ngaruroro River, is now a highly sought after sub-region renowned for the quality of its wines. The Trinity Hill wines have an elegance, balance, drinkability and precision of flavour. This estate was one of the first to plant grapes on the Gimblett Gravels in 1993.

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.

Hand-harvested fruit was gently pressed and fermented with indigenous yeast in 500 litre French oak puncheons. The wild yeast helped to add complexity and texture. Malolactic fermentation was encouraged to soften acidity and give further richness. The wine was aged for 11 months in large 500 litre puncheons (of which 40% were new). This was followed by a further four months in tank on lees.