Marlborough experienced a warm spring encouraging a
good fruit set amongst the vines. A wet February refreshed
the canopy and set the vines up for the crucial ripening
period. When this began in March the weather was
significantly better, allowing concentrated flavours to
develop in the vines over an extended ripening period.
The Pinot Gris grapes come from a single vineyard in the
Wairau Valley of Marlborough. The soil at the vineyard site
is free-draining river-bed stony soils. The grapes were
harvested at peak maturity in April. The fruit coming into
the winery was clean and ripe, and most importantly, had
excellent concentration of aromatics and flavours.
The juice was fermented using a number of selected yeast
strains and at a range of temperatures, to enable us to
capture a spectrum of flavour and aroma profiles. The
ferments were stopped to retain natural sweetness, and
then matured on its yeast lees.
The resultant wine is a stunning example of New Zealand
Pinot Gris. The nose displays nectarine and melon, with a
palate of pear drop and fig leading to a luscious dry finish.
Well rounded and elegant, a wine to complement a wide
variety of dishes.