Pinot Gris

“New Zealand’s cooler, maritime climate engenders numerous more phenolic, Alsatian-inspired, waxy textured (Pinot Gris) wines imbued with great complexity and nuance”

Neal Martin,
Bunches of pinot gris grapes in plastic containers.
Colombo Martinborough Pinot Gris

Mouth-filling, rich, refreshing. An intense pleasure, whether refreshingly light or richly complex.

Grown throughout New Zealand, our Pinot Gris is fresh and full-flavoured, with notes of apple, pear, honeysuckle, spice and bread.
It is more akin to Alsace in style than the drier Pinot Grigio. 

Barrel ageing, fermenting with native, wild yeasts, and lees stirring are common winemaking practices in New Zealand to build texture, mouthfeel and complexity.

Breaking on to the New Zealand scene in the early 1990s, Pinot Gris has enjoyed a dramatic rise to fame and is now our third most popular white variety.
Statistics for production and exports of pinot gris
Pinot Gris production and export statistics
Donut graph showing regional split of pinot gris production
Varietal plantings of Pinot Gris in New Zealand

Regional styles:

Grown throughout the country, the warmer North Island climate in regions such as Hawke's Bay and Gisborne, have versatility of style.

Potentially ripe, rich, powerful and concentrated with their fuller-bodied rounded palates finishing clean. 

The cooler South Island produces tighter wines with great structure and persistence, with a focus on pristine, pure aromatics and flavours of white peach, red apple skin and cinnamon. 



Pasta dish

Food matching


The gentle acidity and marked fruitiness of a well balanced Pinot Gris perfectly complement roast pork with a stewed pear sauce or creamy pasta, poultry and seafood.

Look for apple, pear, honeysuckle, spice and bread flavours.

Cellaring & serving

Statistics for cellar life and serving temperature for Pinot Gris.
Cellaring and Serving New Zealand Pinot Gris

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