White peach, anyone? Almonds? Burstingly ripe figs? Yeah, us too. This gris is a charmer, alright. It’s restrained, as gris goes, but perfectly balanced and lacking in nothing. The acidity drives those tantalising flavours to all the right places, and makes whatever you’re pairing it with simply sing. Plus, for this sort of money, you’ll be singing its praises in no time, too.
Part of our Women in Wine collection
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Winemaker: Briony Carnachan
Vineyard Manager: Lisa Hodson
Vineyard Care: Anne Behrent
“This is gorgeously fruited and fragrant on the nose showing apricot, poached pear, fig and subtle spice aromas, followed by a wonderfully weighted palate that is fleshy and silky. The wine offers terrific fruit intensity while remaining elegant and supple. A lovely expression of the variety. At its best: now to 2021.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Gris
- Serving Temp.
From the producer
Perfumed aromas of apricots, nectarines and Perfumed aromas of apricots, nectarines and green pears. A rich mid-palate displaying mild oak influence. The wine finishes dry and crisp with lingering hints of warming spice.
2018 was one of our earliest harvests. Beautifully hot in November, December and January and a following cool February, March allowed the grapes to ripen slowly with great flavours and aromatics. A year that showed the exacting vineyard management qualities and decisional capabilities of an experienced and valued team from our vineyard.
The harvested fruit was processed quickly into tank to retain the vibrant aromas and fresh acidity. The juice is then split into two parcels, one of which is run into older French oak barrels, while the other remains in tank. The tank portion is fermented slow and cool to retain the varietal characters of Pinot Gris, while the barrel ferment is undertaken at warm temperatures to build palate weight. The wines are aged on yeast lees for nine months before blending, fining and filtration.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Buckwheat blinis with smoked salmon and dill cream
- 1 egg
- 3/4 cup milk
- 1/2 cup self-raising flour
- 1/2 cup buckwheat flour
- 30g butter, chopped
- 150g smoked salmon, sliced
- 1/2 cup sour cream
- 2 tablespoons finely chopped fresh dill
- 2 teaspoons finely grated lemon rind
- Dill sprigs, to serve
- Combine egg and milk together with a fork. Sift flours into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.
- Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side. Transfer to a wire rack to cool. Repeat 3 times.
- Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.
- Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.