This Pinot Gris from New Zealand is just the thing to give Sauvignon Blanc a run for its money and we’re sure you’ll a-gris with us. It’s made by the environmentally conscious Peter Yealands, a man who’s so connected to the sustainable process in the vineyards that he encourages the natives birds to hang out and snack on the grapes.
Like all the best Pinot Gris this is richly textured with a slightly oily mouthfeel and flavours of exotic fruit, spiced pear and caramel. The finish is long, crisp and super refreshing. It’s all the better for being chilled then served with some mild Asian food.
Accolades and Awards:
2016 Vintage:
18.5/20 - Raymond Chan "Bright, pale straw-yellow with slight green hues, near colourless on the rim. The nose is full and fresh with good volume of fragrant white and yellow stonefruit aromas along with subtle rose-petal florals and exotic tropical fruits, detailed by notes of honeysuckle. Dryish to taste and medium-bodied, the palate possesses light, fresh and up-front flavours of white and yellow stonefruits along with exotic florals and honeysuckle. The mouthfeel is soft with a fine phenolic-textured thread and refreshing, integrated acidity. The flavours carry with good linearity to a more slender, but lingering finish of florals and honeysuckle. This is a soft, light and up-front dry Pinot Gris with gentle flavours of stonefruits, exotic florals and honeysuckle. Match with mildly spicy Asian cuisine over the next 2+ years. Made from six parcels of fruit from the ‘Seaview’ vineyard in the Awatere Valley, cool-fermented in stainless-steel to 13.0% alc. and 4.0 g/L RS."
BLUE GOLD - Sydney International Wine Competition 2016 GOLD - Asia Wine Trophy 2016 SILVER - New Zealand Aromatic Wine Show 2016 SILVER - International Wine Challenge 2016
From the Winery
Our Land Made Pinot Gris has been crafted from six parcels of fruit from our Seaview Vineyard in the Awatere Valley. Once at the winery, each parcel of fruit seperately crushed, de-stemmed and pressed gently. The juice was cold settled for 48 hours, then the distilled free run juice was racked off. Using a range of specially selected yeasts, each parcel underwent a long, cool fermentation in stainless steel tanks. Once the flavours of pear, honey and stone fruit were fully developed, the wine was blended, stabilised and filtered prior to bottling.
