Pinot Gris
MOUTH-FILLING, RICH, REFRESHING.
AN INTENSE PLEASURE, WHETHER REFRESHINGLY LIGHT OR RICHLY COMPLEX.
Food Matching
The gentle acidity and marked fruitiness of a well balanced Pinot Gris perfectly complements roast pork with a stewed pear sauce.
- Fish, Seafood & Shellfish
- Pasta
- Poultry
- Savoury
- Cream
- Garlic
"The Alsace variety that is often innocuous in France can produce wines in New Zealand's climate of spicy fruitiness." - Anthony Rose, The Independent, UK.
New Zealand Pinot Gris is more akin to Alsace in style than the drier Pinot Grigio, with notes of apple, pear, honeysuckle, spice & bread. The warmer North Island climate tends to create ripe, fat, oily styles whilst the cooler South Island (producing 90% of New Zealand Pinot Gris), produces tighter wines with great structure. Much NZ Pinot Gris undergoes a small amount of barrel ageing, with wild yeasts & lees stirring for complexity.
Cellaring & Serving
