Pure, clean and very drinkable! After initial aromas of freshly cut pear tantalise the senses, lemongrass and kaffir lime leaf set the tone for the palate; exotically spiced, textural and with a chalky finish. Flavours of apple, citrus peel and lemon barley all play a part in making this a Pinot Gris you won't forget.
Please note this product is subject to availability.
Awards and Accolades
94 Points - Campbell Mattinson, Wine Front "You could file this under pinot gris in the dictionary. Classic pear, pear drop, frangipani, honeycomb, candle wax scents, even a touch of oatmeal savouriness. The palate is deep in flavour but light on its feet. Soft and juicy, almost watery but let’s call it delicate, and with silkiness to texture that makes the wine feel refreshing and regal, in a way. It keeps you thinking it’s lush only to finish feathery and mouthwatering. It’s excellent, really."
93 Points - James Halliday, Wine Companion "In the past, this was an extremely ambitious expression of gris, given creamy seams by barrel fermentation, while clenched in the reductive bite of extended lees work and further oak handling-all efforts to stretch varietal limitations in the quest for minerality. While the wine was impressive, it did seem at a times a bit worked. Conversely, this is quintessential gris. No love has been forsaken and indeed, the wine still undergoes a wild, barrel ferment. However the skin-inflected bite of gris' apple and nashi pear and a lilt of jasmine and roibos, all cruising along a gentle coaster of assuaging phenolics, makes for an easier drink. Still among the riper gris at the top of its class."
From the Winery
The fruit is whole bunch pressed and barrel fermented to as dry as possible in all-old French oak without yeast inoculation. The maturation period is nine months on yeast lees.
September 2015 welcomed the beginning of budburst leading to a dry and warm spring. October was 3 degrees above the average temperature and El Niño affected the amount of rain we received. Vine vigour was controlled due to the lack of rainfall with the canopy generous and open. Fruitfulness was up from the previous vintage and flowering and fruit set occurred unhindered. Veraison commenced in early January.
The period between January and mid-March was warmer than historically usual and harvest began at the same time in February as recent vintages. Conditions remained very dry and warm throughout the harvest period, it was a compact vintage finishing in mid-March. The viticultural team worked steadily throughout harvest and delivered healthy and energetic fruit, with ripeness and acidity well balanced.
