Hand-picked and whole bunch pressed. The earlier picks were fermented cool in tank whereas the later picked block 3 and 4 Pinot Gris pressed to barrel and fermented naturally using wild yeasts. Aged on light fluffy lees for 6 months with regular stirring of the lees.
This wine is about texture complimenting the aromatics. A multi layered wine with stonefruit and spice aromatics, complexity and a textual palate.
- NZ - Central Otago
- New Zealand
Pinot Gris made in this style will cellar well, developing more savoury characters and more intense mouthfeel. Drink now through to 2016. 3 ½ Stars Winestate Magazine (DEC/2012)
A lovely example that is well crafted and has a noticeable complexity and texture that adds an interesting layer.
Cameron Douglas, August 2012
Winery Tasting Notes
Medium straw in colour.
Aromatics of fresh pear, quince and a pronounced spicy ginger character from the wild barrel ferments. We also see, ever so slightly, an orange blossom character which seems to be a vineyard specific outcome from our wild ferments.
The palate is long and supple with a flinty mineral finish. The lees stirring during maturation has given a very textual wine with stylish complexity. The wine is very approachable now but will continue to reward with cellaring.
Pinot Gris made in this style will cellar well, developing more savoury characters and more intense mouthfeel. Drink now through to 2016.
Potato gnocchi with red pepper sauce, chorizo & olives or vine tomatoes, feta and grilled croutons.