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, www.eRobertParker.com

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.

Typical regional styles

Climate is a major factor in defining regional styles.

Styles

Very versatile. Produces light bodied, fruit-driven wines as well as rich, mouth-filling wines.

Climate

Grown throughout New Zealand. Higher acids and more obvious aromatics in the cooler South Island regions.

Soils
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