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This is Trinity Hill's earlier-drinking style of Hawkes Bay Chardonnay. Only lightly oaked, it's the perfect glass of wine on its own or as a match for lighter style foods like seafood or chicken. There's a light butteriness to complement the grapefruit and melon flavours of the wine.
THE VARIETY
Chardonnay Clones 15 and Mendoza
VINEYARD LOCATION
Various vineyards throughout Hawkes Bay including the sub-regions Gimblett Gravels, Clive and Maraekakaho.
VINTAGE CONDITIONS
2006 proved to be a good vintage in Hawkes Bay. An excellent autumn allowed full ripeness of the grapes, with concentrated aromas and flavours with a great acid balance. Unfortunately, crop levels were quite low, but this did aid concentration.
WINEMAKING
The grapes were rapidly and gently processed without crushing or destemming to encourage low phenolic pickup. This helps to improve the texture and aging ability of the wine. Part of the juice (approx 50%) was fermented and aged in French oak barriques with the balance fermented in stainless steel tanks. Malolactic fermentation was allowed to proceed for 40% of the wine, helping to fatten the palate. The wine was blended after 10 months aging on lees and bottled in December 2006.
THE COLOUR
Medium straw with tinges of green.
THE BOUQUET
Stonefruit with biscuity notes.
THE PALATE
Typical fruit characters from Hawkes Bay Chardonnay such as grapefruit and melon are supplemented by biscuity barrel ferment characters with a light butteriness from the malolactic fermentation.
PEAK DRINKING
The wine shows excellent aging potential and should be at its best by the year 2007-2008. Maturation under good cellar conditions for a further 2 years will be well rewarded.
FOOD MATCHES
Serve lightly chilled with seafood or poultry dishes.
PREVIOUS VINTAGES
1996 - 2005.
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