Pinot Gris 2018 - NWWA 2019 Gold Medal Winner
This delicious wine has upfront fruit with lovely pear and peach flavours. Some subtle quince and spice notes add to the complexity. Some residual sugar (6g) results in a medium-full palate with great texture.
- 4 stars Raymond Chan
- 4 stars, Michael Cooper
- Gold Medal, 2019 New World Wine Awards
The vines are on well-drained sandy gravels on a warm site. They were hand-thinned to reduce the crop-load to under 3kg a vine and enhance depth of flavour. The grapes were harvested in April over a period of three weeks.
Wine making details
Traditional New Zealand wine making techniques were used to retain as much varietal character as possible. Fruit was pressed to tank and cold settled for 48 hours, then racked to tank and inoculated with selected yeast strains. The wine spent a short period on yeast lees after fermentation before being stabilized, filtered and bottled.
Food and Wine Matching
The depth of flavour make it a very versatile wine to enjoy with just about any food. It’s ideal with roasted white meats such as pork or chicken as well as stir-fried food as the moderate acidity offsets any oiliness. The slight residual sugar means that it will go well with food that has a touch of sweetness, such as sweet and sour pork. It would also work well with goats cheese. An ideal match would be pork and vegetable spring rolls with sweet plum dipping sauce.