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The palate has elegantly concentrated flavours of white and yellow stone fruits, hints of canned pineapple along with honeysuckle and exotic florals. Well balanced with a slight minerality creating a fine-textured bone dry palate.
90 Points Bob Campbell MW
4.5 Stars Michael Cooper
118 in stock
100% Pinot Gris
Bright straw yellow.
Notes of pear, white and yellow stone fruits initially express themselves. These meld with nuanced layers of nougat, rose petal, and hints of baking spices.
VINTAGE NOTES Marlborough’s spring, temperatures were a few degrees above average and moisture content in the soils was low. This lead to a very even bud burst. Below average rain fall continued until December, which was ideal for flowering and provided a great fruit set. Post flowering, the warmer temperatures continued but the dry conditions gave way to frequent rainfall which meant verasion occurred earlier than usual. Due to the strong fruit set, fruit thinning was required to ensure yields were kept down. With all of the rain that fell January to March, canopies were in excellent health all the way to harvest. The real challenge was with some sizeable rainfall events in late February and early March which caused some disease pressure around the district. We kicked off harvest with the Pinot Gris at the Maori Island block,taking the fruit in good condition before any botrytis set in.
VINIFICATION The fruit for this Pinot Gris came from four different vineyards in the Lower Wairau sub-region, and one from Taylor Pass. Each block was managed individually according to its soil type, clone and the conditions throughout the growing season. The grapes were a mixture of the older 2/15 clone and newer 457 and 52B clones which have been producing beautiful little berries full of concentrated stonefruit flavours. In the winery the majority of the juice was pressed and the juice settled it in tank then racked before a slow, cool ferment which ensued preservation of fruit characters and freshness. We whole bunch pressed the hand harvested portion of the grapes and allowed a wild ferment with natural yeasts to occur. This portion of the wine also underwent a full malolactic fermentation with some lees stirring in the barrel which has added unique flavour and textural elements to the wine. Once the wine had rested of approximately 6 months the components were blended then promptly bottled. FOOD MATCH South East Asian dishes like grilled lemongrass chicken with fresh mango, candied cashews, coriander and chilli or Thai fish cakes with lime and chilli dipping sauce.
VINEYARDS Lower Wairau & Taylor Pass, Marlborough
WINE ANALYSIS Alc. 13.5 % RS. 2.0 g/L pH. 3.54 TA. 6.43 g/L
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