Trinity Hill began in 1993, when winemaker John Hancock and restaurateurs Robert and Robyn Wilson planted vines on a barren plot in the Gimblett Gravels, one of the first to do so in that part of Hawke's Bay. Warren Gibson has been the winemaker since 1997, and the winery sits on State Highway 50 near Hastings.
The Hawke's Bay Chardonnay is made with a light touch. The fruit is gently pressed whole, without crushing or destemming, and fermented with indigenous yeast. The wine then goes through full malolactic fermentation and is aged in French oak barrels, which gives notes of citrus and white flowers with a rich, creamy texture.
Hawke's Bay's stony ground holds the day's heat and gives it back overnight, which helps the fruit ripen evenly and leans the style towards citrus and stone fruit, with only a touch of oak for warmth. That balance keeps it from feeling heavy at the table.
It suits grilled snapper, roast chicken with lemon and thyme, or a creamy mushroom pasta. Serve it cool rather than icy so the texture has room to show.