Marlborough Pinot Gris

This rich, full bodied Pinot Gris comes from several of our Marlborough vineyards. It is partially barrel fermented and has stone-fruit and spice flavours. The wine has a soft finish – medium dry in style.

Select Vintage

2017

Grape:

Pinot Gris

Region:

Marlborough

Recommended Food:

Works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested from several of our Marlborough vineyards. The vineyards with heavier soils add weight to the wine, whereas the lighter soils bring varietal aromatics. The majority of juice in the winery was fermented in-tank at various temperatures, and with various yeasts to capture varietal character and build interest.

Technical Notes:

Alcohol: 13.5%
TA: 5.0 g/l
pH: 3.57
Residual Sugar: 3.4 g/l

Tasting Notes:

Aromas of ginger, pear and white nectarine with a little green apple in the background. The palate is big rich and succulent with driving fruit - ripe apples, pears and stone fruits. Ginger and a hint of red berries that linger. A generous, warm embracing mouthful.

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Technical

Alcohol:

13.5

Clonal Selection:

2/15 & Unknown

Fermentation:

Various yeast and ferment temperatures.

Fermentation Vessel:

Tank and barrel (5% old oak)

Filtration:

Yes

Fining:

Islinglass

Grape:

Pinot Gris

Harvest Analysis:

Average: 21.05 Brix; pH 3.52; TA 6.7g/l

Harvest Dates:

8th-24th April

Harvest Method:

Machine

Malolactic:

30%

Maturation:

4 months on lees

pH:

3.57

Processing:

Some skin contact & extended lees stirring pre-ferment.

Residual Sugar:

3.4 g/l

TA:

5.0 g/l

Year:

2017

Awards

SILVER MEDAL – International Wine Challenge 2018

4 STARS – Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018

SILVER MEDAL – Cathay Pacific Hong Kong International Wine & Spirit Competition 2018

SILVER MEDAL – San Francisco International Wine Competition 2018

Reviews

“The fruity, ripe 2017 Pinot Gris is full-bodied, round and mouth-filling. Pear and guava notes are balanced by hints of grapefruit and lime on the nearly dry finish. It’s not that complex, but it offers an appealing silky texture and enough weight to satisfy.”
-Joe Czerwinski, Wine Advocate, Feb 2018

“Full, even straw-yellow colour with lemon-green hues.  The nose is softly full with good depth and presence of white and yellow stone-fruits, along with an amalgam of exotic herbs and rose-petal florals, and subtle notes of honeysuckle and nutty notes.  Dry to taste and medium-full bodied, the palate has a subtle, mouth-filling presence with light, lifted flavours of white stone-fruits along with exotic florals and some confectionary and honeysuckle nuances.  The palate is bright and vigorous with fresh underlying acidity, and the wine flows along a very fine-textured line, leading to an elegant, nuanced finish.  This is a delicate flavoured dry Pinot Gris with stone-fruit, floral, confectionary and honeysuckle notes on a palate with good mouthfeel.”
-Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018

“This has a smooth, ripe and attractive array of apples and pears with lightly bready, pastry notes. The palate is smooth, just off-dry and has easy, mellow apple-pastry flavors.”
-James Suckling, www.jamessuckling.com, 2018

2016

Grape:

Pinot Gris

Region:

Marlborough

Recommended Food:

This wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested when physiologically ripe from several of our Marlborough vineyards. The vineyards with heavier soils add weight to the wine, whereas the lighter soils bring varietal aromatics. The majority of juice in the winery was fermented in-tank at various temperatures, and with various yeasts to capture varietal character and build interest.

Technical Notes:

Alcohol: 14.0%
TA: 6.0g/l
pH: 3.57
Residual Sugar: 1.7g/l

Tasting Notes:

This Pinot Gris has a sweet, lifted aroma of proving bread, which appeals on the nose along with pleasant notes of white stone fruit. Spice and citrus add to this sensory delight. Sweet Danish pastry and spicy pear tart emerge out of the succulent and sweetly fruited palate. Generous mineral flavours complement the rich and full weight. Ginger and lemon zest add a pleasing zing to the finish of this wine.

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Technical

Alcohol:

14.00%

Clonal Selection:

2/15 and unknown

Fermentation:

Various yeast and ferment termperatures

Fermentation Vessel:

Stainless steel tank and 10% Old Oak barrel

Filtration:

Yes

Fining:

Gelatine

Grape:

Pinot Gris

Harvest Analysis:

Various

Harvest Dates:

8th-24th April

Harvest Method:

Machine

Malolactic:

15%

Maturation:

4 months on lees

pH:

3.57

Processing:

Some skin contact & extended lees stirring pre-ferment

Residual Sugar:

1.7 g/l

TA:

6.0 g/l

Year:

2016

Awards

SILVER MEDAL – Sunset International Wine Competition 2017

GOLD MEDAL – WSWA 74th Annual Convention and Exposition Wine & Spirits Tasting Competition 2017

Reviews

“Juicy, fleshy, fruity and varietal with aromas of ripe white fleshed tree fruits, a touch of grapefruit, some floral tones and loads of honeysuckle. On the palate – very fruity, vibrant and fresh; flavours of crisp green pear and yellow apple, a light floral moment, medium+ acidity and moderate finish; some back palate action stretches the palate experience; overall balanced and well made. Easy drinking choice for today and through 2021.”
-Cameron Douglas, Master Sommelier, The Shout FMCG, April 2017

“Bright straw-yellow colour with lemon-green hues, a little lighter on the edge.  The nose is soft with delicate aromas of white and yellow stone-fruits along with rose-petal and exotic floral elements.  Pear and honeysuckle nuances, and suggestions of nuts and minerals emerge, and the nose builds in volume with aeration.  Dryish to taste, the palate has soft, gently mouth-filling flavours of white and yellow stone-fruit, pears, exotic florals and honeysuckle.  The palate has good body and some underlying alcohol drive, the wine flowing smoothly to a long, sustained finish of stone-fruits, spice and musk.  This is a softly mouth-filling dryish Pinot Gris with gentle flavours of stone-fruits, pears and exotic florals on a positively driven, linear palate.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2017

“Crisp citrus flavours are dominated by lemon notes, set on a light and refreshing body.”
-Wine Spectator, www.winespectator.com  2017

“This rich pinot gris comes from the family-owned Babich Wines that was founded in 1916 by Croatian immigrant Josip Babich.  This is a well balanced, medium-bodied white that tastes of pears and peaches with a touch of lemon.  Partially barrel fermented, it has some ginger and bakery spice flavours.  Soft and easy to drink, it would go well with fish and white meats.”
-St Louis Post-Dispatch, Dec 22, 2017

2015

Region:

Marlborough

Recommended Food:

This wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested when physiologically ripe from several of our Marlborough vineyards. The vineyards with heavier soils add weight to the wine, whereas the lighter soils bring varietal aromatics. The majority of juice in the winery was fermented in-tank at various temperatures, and with various yeast to capture varietal character and build interest. The balance was fermented in old French oak and lees stirred to increase the body and complexity of the wine.

Technical Notes:

Alcohol: 14.0%
TA: 5.9g/l
pH: 3.51
Residual Sugar: 1.1g/l

Tasting Notes:

This Pinot Gris has a sweet, lifted aroma of proving bread, which appeals on the nose along with pleasant notes of white stone fruit. Spice and citrus add to this sensory delight. Sweet Danish pastry and spicy pear tart emerge out of the succulent and sweetly fruited palate. Generous mineral flavours complement the rich and full weight. Ginger and lemon zest add a pleasing zing to the finish of this wine.

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2014

Region:

Marlborough

Recommended Food:

This wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested when physiologically ripe from several of our vineyards in Marlborough. The vineyards with heavier soils add weight to the wine, where the lighter soils bring varietal aromatics. In the winery the majority of juice was fermented in tank at various temperatures and with various yeast to capture varietal character and build interest. The balance was fermented in old French oak and lees stirred to increase the body and complexity of the wine.

Technical Notes:

Alcohol: 14.0%
TA: 6.5g/l
pH: 3.40
Residual Sugar: 3.8g/l

Tasting Notes:

This Pinot Gris has a sweet, lifted aroma of proving bread, which appeals on the nose along with pleasant notes of white stone fruit. Spice and citrus add to this sensory delight. Sweet Danish pastry and spicy pear tart emerge out of the succulent and sweetly fruited palate. Generous mineral flavours complement the rich and full weight. Ginger and lemon zest add a pleasing zing to the finish of this wine.

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2013

Region:

Marlborough

Recommended Food:

This wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested when physiologically ripe from several of our vineyards in Marlborough. The vineyards with heavier soils add weight to the wine, where the lighter soils bring varietal aromatics. In the winery the majority of juice was fermented in tank at various temperatures and with various yeast to capture varietal character and build interest. The balance was fermented in old French oak and lees stirred to increase the body and complexity of the wine.

Technical Notes:

Alcohol: 14.0%
TA: 5.7g/l
pH: 3.57
Residual Sugar: 4.3g/l

Tasting Notes:

This Pinot Gris has a sweet, lifted aroma of proving bread, which appeals on the nose along with pleasant notes of white stone fruit. Spice and citrus add to this sensory delight. Sweet Danish pastry and spicy pear tart emerge out of the succulent and sweetly fruited palate. Generous mineral flavours complement the rich and full weight. Ginger and lemon zest add a pleasing zing to the finish of this wine.

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Technical

Year:

2013

Awards

4 STARS – Michael Cooper, www.michaelcooper.co.nz

4 STARS, 87 POINTS -Sam Kim, www.wineorbit.co.nz, March 2014

4.5 STARS, 93 POINTS -Bob Campbell, www.bobcampbell.nz

Reviews

“The 2013 was fermented in tanks (95 per cent) and old oak barrels (5 per cent). Freshly scented, it is mouthfilling and vibrantly fruity, with ripe stone-fruit and spice flavours, showing good concentration and texture, a touch of complexity and a dry finish.”
4 STARS
-Michael Cooper, www.michaelcooper.co.nz

“Recommended as a perfect match for snapper fillets shallow-fried in fresh breadcrumbs – a succulent, rich and spicy, stonefruited wine that has been partly barrel-fermented. Medium-dry. Delicious.”
-Warren Barton, Southland Times, 27 January 2014

“Marlborough fruit predominantly cool-fermented in tank with a portion in old French oak to 14.0% alc. and 4.3 g/L RS, the barrel undergoing batonnage. Bright, even straw-yellow colour, lighter on rim. This has an elegant and lifted nose with white and yellow florals and stonefruits, along with pears and esters that gently grow in volume. Dry to taste, light and aromatically lifted fruit flavours of pears and yellow stonefruits grow to form a good core. The mouthfeel has soft-textures balanced by a gentle lusciousness and subtle fruit sweetness, with flavours of honeysuckle unfolding and carrying to an aromatic, dry finish. This is an aromatic, lifted dry Pinot Gris with softness and a gentle fruit sweetness.”
4 STARS
17/20 POINTS
www.raymondchanwinereviews.co.nz, March 2014

“A friendly pinot gris, the nicely lifted bouquet shows white peach, pear and citrus aromas with a hint of floral complexity. It’s juicy and refreshing on the palate with a rounded mouthfeel, leading to a lingering finish. Very smooth and likable.”
4 STARS
87 POINTS
-Sam Kim, www.wineorbit.co.nz, March 2014

“Rich, creamy Pinot Gris in a medium/dry style with layers of savoury/nutty and tree fruit flavours. Plenty of weight and a sumptuous texture. Good as an aperitif or with slightly spicy Thai dishes.”
4.5 STARS
93 POINTS
-Bob Campbell, www.bobcampbell.nz

“At 4 grams per litre of residual sugar, the 2013 Classics Range Pinot Gris has aromas of apples and pears with a slight floral/honey undercurrent. Light-bodied and dry with a good amount of straightforward fruit, it finishes with moderate length.”
-Lisa Perrotti-Brown, eRobertParker.com, #216, Dec 2014

2012

Region:

Marlborough

Recommended Food:

This wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested when physiologically ripe from several of our Marlborough vineyards. The vineyards with heavier soils add weight to the wine, whereas the lighter soils bring varietal aromatics. The majority of juice in the winery was fermented in-tank at various temperatures, and with various yeast to capture varietal character and build interest. The balance was fermented in old French oak and lees stirred to increase the body and complexity of the wine.

Technical Notes:

Alcohol: 14.0%
TA: 6.4g/l
pH: 3.52
Residual Sugar: 3.0g/l

Tasting Notes:

Baked pear with floral/rose notes. Orange peel. Upfront fruit – pear again, with mineral. Honeyed. This Pinot Gris has good breadth and a focused gingery finish.

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Technical

Year:

2012

Awards

SILVER MEDAL – International Wine Challenge 2013

4 STARS – Bob Campbell, www.bobcampbell.nz

Reviews

“Brilliant straw-yellow colour, pale on rim. The bouquet is light with subtle aromas of yellow stonefruits, along with notes of pears and savoury, nutty, honeysuckle elements. Dryish to taste, this is elegant and up-front with flavours of stonefruits, pears and honey that show some sweetness and richness. The mouthfeel is rounded, with a little alcohol warmth adding to the body and generosity. Discreet acidity and fine, soft textures provide a good line which leads to a rounded, dry finish. This is a rounded Pinot Gris with some subtly rich honeysuckle flavours. Serve with Asian cuisine over the next 3-4 years.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2013

“The 2012, also partly barrel-fermented, is mouthfilling (14 per cent alcohol) and fleshy, with generous stonefruit flavours, slightly spicy and gingery, balanced acidity, an oily texture and a dry (3 grams/litre residual sugar) finish. It’s drinking well now.”
4 STARS
-Michael Cooper, www.michaelcooper.co.nz, August 2013

“An elegant expression of the variety showing youthful aromas of white peach, pear, floral and lemon/lime on the nose. The palate is finely textured and pristine with lovely weight and bright acidity, leading to a long, crisp finish. At its best: now to 2015. $20.00. Moderate availability. 14% Screw cap. www.babichwines.co.nz. Jan 2013.”
4 STARS
– Sam Kim, www.wineorbit.co.nz, March 2013

“A “classy, textured” style, with attractive honeyed pear aromas and flavours. Good length, depth, weight and balance.”
-Winestate Magazine, Special Edition 2013

“Savoury and moderately complex Pinot Gris with pear, baked apple, butterscotch and spice/clove characters. Quite a gutsy, complex and drying wine with evidence of oak fermentation/maturation.”
4 STARS
-Bob Campbell, www.bobcampbell.nz

2011

Region:

Marlborough

Recommended Food:

This wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested when physiologically ripe from several of our Marlborough vineyards. The vineyards with heavier soils add weight to the wine, where the lighter soils bring varietal aromatics. In the winery 85% of juice was fermented in-tank at various temperatures and with various yeasts to capture varietal character and build interest. The remaining 15% was fermented in old French oak and lees, stirred to increase the body and complexity of the wine.

Technical Notes:

Alcohol: 13.5%
TA: 5.8g/l
pH: 3.5
Residual Sugar: 3.6g/l

Tasting Notes:

Baked pear with floral/rose notes. Orange peel. Upfront fruit - pear again, with mineral. Honeyed. Good breadth and a focused gingery finish.

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Technical

Year:

2011

Awards

4 STARS, 17.5/20 -Raymond Chan, www.raymondchanwinereviews.co.nz, April 2012

4 STARS, BEST BUY -TiZwine.com, July 2012

4 STARS -WineNZ Magazine, Spring 2012

Reviews

“Bright straw-yellow colour, pale on rim. This has a softly full nose of yellow stonefruits unfolding layers of flint and minerals as well as honey and spices. The aromas have depth and density. Dry to taste and medium-bodied, mouthfilling flavours of ripe stonefruits and pears combine with flint and spices backed by a sturdy palate with a slight textural grip and line. Bright acidity provides good liveliness and freshness, and lifts the floral notes of the fruit, and carries through to a crisp, dry finish. This is a full, concentrated and lively Pinot Gris with a textural presence. Match with poultry and pork over the next 3-4 years. Marlborough fruit from different sites, fermented in stainless-steel to 13.5% alc. and 3.6 g/L rs, 15% fermented in old French oak and given batonnage.”
4 STARS
17.5/20
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2012

“Pears on the nose and in the palate surround a fresh and fruity wine that is perfectly balanced and has good length. Good value too.”
4 STARS
BEST BUY
-TiZwine.com, July 2012

“A good-value example of this popular variety. A middleweight mouthfiller that combines stonefruit and pears with hints of honey and spice and is lively and fresh. Finishes dry.”
-Warren Barton, August, 2012

“Light, delicately-flavoured wine with Naschi pear, apple and a hint of freshly cut herbs. Fresh, delicate wine in an off/dry style but with a crisp, drying finish.”
-Bob Campbell MW, www.bobswinereviews.com, August, 2012

“Quite developed colour in the glass. Stone fruit and spice nose. The palate is dry-ish with melon, pear and nectarine flavours and shows some oak or lees influence, then minerally, quartz-like acidity. Some good, textural grip on the finish.”
4 STARS
-WineNZ Magazine, Spring 2012

“Grown in the Wairau and Waihopai valleys and partly (20 per cent) barrel-fermented, the 2011 vintage is full-bodied, with moderately concentrated, ripe flavours of peaches, lychees and spices, a touch of complexity, and a dry finish. A good food wine.”
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“85% of the 2011 Pinot Gris was fermented in stainless steel tanks and the balance in old French barrels for 6 months before blending. It offers aromas of apple tart and warm peaches on the nose with a hint of coriander seeds. Medium bodied, dry and crisp with good amount of apple and stone fruit flavors in the mouth, it has a medium to long finish. Drink this one now through 2014.”
-Lisa Perrotti-Brown, eRobertParker.com #203, Oct 2012

“Forward, expressive aromas of citrus, stone fruits and poached pears, with underlying lemon curd, nougat and marzipan. Rich and textured on the palate, with good drive, cleansing acidity and a flourish of poached pears on the finish.
91 POINTS
-2013 Penguin Wine Guide

2010

Region:

Marlborough

Recommended Food:

This wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested when physiologically ripe from several of our Marlborough vineyards. The vineyards with heavier soils add weight to the wine, where the lighter soils bring varietal aromatics. In the winery 85% of juice was fermented in-tank at various temperatures and with various yeasts to capture varietal character and build interest. The remaining 15% was fermented in old French oak and lees, stirred to increase the body and complexity of the wine.

Technical Notes:

Alcohol: 14.5%
TA: 6.6g/l
pH: 3.62
Residual Sugar: 4.3g/l

Tasting Notes:

This Pinot Gris has a sweet, lifted aroma of proving bread, which appeals on the nose along with pleasant notes of white stone fruit. Spice and citrus adding to this sensory delight. Sweet Danish pastry and spicy pear tart emerge out of the succulent and sweetly fruited palate. Generous mineral flavours complement the rich and full weight. Ginger and lemon zest add a pleasing zing to the finish of this wine.

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Technical

Year:

2010

Awards

GOLD MEDAL -Royal Easter Show Wine Awards 2011

SILVER MEDAL -NZ International Wine Show 2011

4 STARS, 88 POINTS -Sam Kim, Wine Orbit, Feb, 2011

4 STARS, 18/20 POINTS -Raymond Chan, www.raymondchanwinereviews.co.nz, April 2011

4 STARS -Bob Campbell MW, www.bobswinereviews.com, Aug 2011

4 STARS -Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

90 POINTS -Ben Edwards, Wine Companion, Australia, Aug 2012

Reviews

“This is an appealing style of Pinot Gris displaying peach, pear and citrus characters on the nose. The palate is fruity and smooth with a touch of sweetness which is nicely balanced by the acidity. A generously flavoured and lively wine with plenty of tasty flavours. At its best: now to 2012.”
88 POINTS
4 STARS
-Sam Kim, Wine Orbit, Feb, 2011

“Brilliant pale, straw-yellow colour with green hues, this has a fresh, pristine, soft nose of pears and stonefruits with a whiff of flintiness from lees work. This is a classically elegant wine, the 14.5% alc. is just noticeable; it is dry to taste with 4.3 g/L rs. Very fine and pure white stonefruit, floral and minerally flavours sit alongside lively, crisp acidity. This is a zesty Pinot Gris to serve with antipasto and seafood over the next 2-3 years.”
18/20 POINTS
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2011

“Full-flavoured Pinot Gris with stone fruit, pear and bready yeast lees flavours. A hint of sweetness is restrained by delicate tannins giving a fine and reasonably drying finish.”
4 STARS
-Bob Campbell MW, www.bobswinereviews.com, Aug 2011

“The finish is long with lingering stone fruit and nut flavors. 85% of the 2010 Pinot Gris was fermented in stainless steel tanks and the balance in seasoned French barrels and aged for 6 months before blending. It offers aromas of ripe pears and warm apple slices with faint hints of peaches and fennel seed. Dry, full bodied and with a pleasantly oily texture, it has balancing crisp acidity and a medium-long finish. Drink it now to 2013.”
-Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011

“Restrained fragrance. Lighter-styled palate, just off dry – a nice level of sweetness. Flavours of pear drop and grapefruit with good grip and balanced acidity. Good pure length. Elegant.”
-WineNZ Magazine, Spring 2011

“Grown in the Wairau and Waihopai valleys and partly (15 per cent) barrel-fermented, the 2010 vintage is fleshy and rounded, in a distinctly Alsace style with peach, lychee and spice flavours, a hint of apricots, and good texture and richness.”
4 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

“What a pleasant surprise this kiwi Pinot Gris was and decent value, too. A year or so in bottle has seen a fresh young thing develop into an attractive adult that I suspect is at its peak right now. Partially barrel-fermented to add complexity and texture, it’s made in quite a forward style. ripe and spicy with an appealing softness on the creamy finish and just a hint of residual sugar. It finishes medium dry with a zingy note and is very food friendly. I’d pair it with pan-fried white fish.”
-Winsor Dobbin, Sunday Examiner, June 2012

“Deep in colour and completely exotic in character, with poached pear, quince, cardamon and ginger on display; the palate is thickly textured and sits with presence, relying on power and perfume rather than zesty acidity; the alcohol lingers on the finish, yet works well to clean up the sweet fruit on offer.”
90 POINTS
-Ben Edwards, Wine Companion, Australia, Aug 2012

2009

Region:

Marlborough

Recommended Food:

This wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-4 years

Production Notes:

Parcels of grapes were harvested when physiologically ripe from several of our Marlborough vineyards. The vineyards with heavier soils add weight to the wine, where the lighter soils bring varietal aromatics. In the winery 85% of juice was fermented in-tank at various temperatures and with various yeasts to capture varietal character and build interest. The remaining 15% was fermented in old French oak and lees, stirred to increase the body and complexity of the wine.

Technical Notes:

Alcohol: 14.0%
TA: 6.8g/l
pH: 3.53
Residual Sugar: 3.7g/l

Tasting Notes:

This Pinot Gris has a pleasant bouquet of honey, glazed pear and lemon blossoms. Sweet syrupy pears join with honeysuckle in a weighty, yet elegant tango on the palate. Leesy complexity adds to this soft, yet well structured, wine. A touch of spice reminiscent of homemade ginger beer and lingering sweet fruit form an intriguing and satisfying finish to this wine

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