Opulent and warm with pear, ginger and some exotic tropical, floral notes. A touch of mace.

Pear and ginger lead a rich and opulent palate with plenty of weight and intensity. Stone fruits also detected with toffee and a lingering spicy warmth.

The fruit was sourced from our vineyards in the Waihopai and Wairau valleys. Half of the harvest was held on skins for 12 hours to add flavour and textural complexity and a portion as also stirred on juice lees for a number of days to add palate weight. Ferment took place in barrel and tank with a combination of wild and commercial yeast strains. 25% Malolactic fermentation. Skin contact contributes to the copper hue.

This Marlborough Pinot Gris is great with seafood - particularly shellfish such as scallops.