Price:  £22.95 | Case Rate: £21.83
Ex Tax: £19.13

Trinity Hill - Gimblett Gravels Chardonnay 2017


  • Country: New Zealand
  • Wine Region: Hawke's Bay
  • Wine Area: Gimblett Gravels
  • Wine Maker: Warren Gibson
  • Grape: Chardonnay
  • Grape Percentage: 100%
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
Duty/Vat Paid
WA: 92 (2013) D: 15.6 (2007) BC: 93 (2007) Misc: 4.5 Stars (2006)

Wine tasting notes

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 almond and gun flint. The structure has a tight shape with the finesse and concentration that are hallmarks of Trinity Hill Chardonnay. It displays delicacy but richness and the beautifully linear acidity makes it a fantastic match with food.

Expert Reviews

Wine Advocate/Robert Parker (2013)92 pts

March 2016 - Lisa Perrotti-Brown - The 2013 Gimblett Gravels Chardonnay exudes zesty lemon and grapefruit notes with underlying toast, struck flint, cashew and honeysuckle hints. Medium-bodied, it bursts with vibrant citrus and savoury flavors, supported by great freshness and finishing with satisfying persistence.

Decanter (2007)15.6 pts, 3 Stars / 15.6pts (2007) -" Rich, leesy nose, a hint of maturity. Very good, textured mouthfeel, integrated oak, good acidity and balance. Youthful. Drink from 2012."

Bob Campbell MW (2007)93 pts

Bob Campbell,, 5 Stars/93pts (2007) -"  Although perhaps not as intense as the terrific wine from the previous vintage this still has power, an ethereal texture and an array of nutty, mealy characters adding extra interest to strong, pure fruit and mineral flavours. Very sophisticated Chardonnay indeed."

Miscellaneous (2006)4.5 stars

Charmian Smith, Otago Daily Times, February 20, 2008. 4 1/2 Stars. (2006) - "Trinity Hill Gimblett Gravels Chardonnay is full-on, with nutty, toffee aromas and flavours, backed by lovely fruit. It has a very long aftertaste. It's beautifully balanced and will develop - one if the best John Hancock and his team have made."

Vinification Notes

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.