Marlborough experienced a cool start to the growing
season which allowed lighter crops to develop. A dry hot
February allowed concentrated flavour development in the
berries. A long summer extended the ripening period
without disease pressure resulting in top-quality fruit with
enhanced flavour profiles.
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.