Description

The Gimblett Gravels winegrowing area is a small sub-region in 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. 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 elegance, balance, drinkability and precision of flavour. This estate was one of the first to plant grapes on the Gimblett Gravels in 1993. The wine has flavours of citrus, white flowers and ripe grapefruit. The style is mid-weight with elegant oak providing texture and lingering flavours of cashew, roasted hazelnut and gunflint. The structure has a tight shape with finesse and concentration that are hallmarks of Trinity Hill Chardonnay. It displays delicacy but the richness and the beautifully linear acidity makes it a fantastic match with food.