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,
someone holding a wine glass in front of a bonfire
Aromatics Symposium 2017, Nelson

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

The warmer North Island climate tends to create ripe, fat, oily styles, whilst the cooler South Island produces tighter wines with great structure.

Statistics for production and exports of pinot gris
SOURCE: New Zealand Winegrowers Annual Report

Find NZ Pinot Gris for sale near you

Donut graph showing regional split of pinot gris production
Varietal plantings of Pinot Gris in New Zealand

Typical regional styles

Climate is a major factor in defining regional styles.

Very versatile. Produces light bodied, fruit-driven wines as well as rich, mouth-filling wines.
Grown throughout New Zealand. Higher acids and more obvious aromatics in the cooler South Island regions.
Grown on a range of soils, but favours clay-rich, low-vigour sites.
Typical aromas & flavours
Apples, pears, honeysuckle, spice, bread crust, through to riper stonefruit, apricot.

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

Cellaring and Serving New Zealand Pinot Gris
Overall Plantings of Pinot Gris

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