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Aromas of russet skinned pears, honey and spice. Dry to taste - these characters carry through onto the palate which delivers a savouriness and fullness characteristic of wines aged on lees. A pleasing acidity and saline notes which speaks of our coastal proximity stretch the wine out to a long finish.
The gentle acidity and marked fruitiness of this well balanced Pinot Gris perfectly complements roast pork with a stewed pear sauce, or match with creamy pastas, poultry and seafood.
|VARIETAL||Pinot Gris 2018|
|VINEYARD||Byrnes block, Brightwater, Nelson|
|BARREL AGING||Nil, stainless steel|
Clones 2/21 and 2/15. Both clonal parcels were processed in the same manner- machined harvested in the cool of morning, carted around the block to the winery (the juice enjoying a short soak on skins) then destemmed and gentled pressed. Once separated the juice was cold-settled and racked to achieve low solids prior to ferment. Hard pressings are settled separately but racked and returned to the mother juice once clarified. The juice was split for two ferments and yeast strains were chosen on ability to impart mouthfeel and emphasise varietal characteristics. Slow cool fermentation's in stainless steel further assured fruit-driven flavours were preserved and enhanced. Post ferment the wines were racked off gross yeast lees and allowed to age on fine yeast lees for a period of 10 months. Once a month the lees were gently stirred, slowly but carefully building character and texture into the wine. The two wines were then blended in proportions chosen to create the most complete and balanced wine which was then prepped for bottling immediately prior to the new incoming harvest.
Beautifully ripe and fragrant, the inviting bouquet shows yellow peach, orange peel, pear and floral characters with subtle spicy complexity. The palate is succulent and rounded, and delivers lovely fruit intensity together with silky texture and refreshing acidity. Lovely balance and harmony, and offers plenty of tasty flavours. Sam Kim - Wine Orbit.