“There’s a lovely little Thai restaurant not very far from our office. It’s a place where we often end up on a Friday (or a Wednesday) night with a few too many bottles of wine and a bit too much food. We’ll get a green curry with prawns and mussels, or crispy, spicy barramundi. And duck curry - and waaay too many of their AMAZING roti (which are basically solid ghee). This gris just cuts through it all beautifully. It’s perfect.” That’s Nicci, my sister and Wine Dealer. Well, her official title is Wine Dealer Unicorn. But that’s a story for another day.
“It’s really beautifully balanced,” continues Nicci. “It has rich, ripe pear and stone fruits and a little bit of quince, then a beautifully crisp, mineral finish. I’d say this is for anyone who likes a slightly richer, more textured pinot gris with a little bit of fruit sweetness.”
These guys actually won the title of Pinot Gris Winery of the Year in 2017, so you can rest assured you’re in good hands when it comes to this variety.
Cameron Douglas MS
“The toasted honeyed spices of a barrel ferment greet the nose followed with aromas of pears and white peach, some fruit tea notes and nutty oak layer. All these ideas are facsimilied onto the palate with abundant acidity, texture and length. A lovely wine. Drink now and through 2022.”
Full price $39.00 from the winery on 4 December 2018.
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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
This wine possesses toasty notes of white pear, citrus, and subtle jasmine flowers. The palate displays stone fruit and ruby grapefruit, with some lingering aniseed and cardamom spice. The barrel fermented portion adds a layer of texture and complexity. Our 2017 Pinot Gris pairs perfectly with an Ahi Tuna Poke bowl, or Thai fish cakes with a touch of spice. For a meat option, try this Gris with pork medallions and a spiced apple sauce.
Cane pruned on VSP trellising. Pinot Gris flourishes on our gently sloping Redwood Hills Awatere Vineyard. Naturally low cropping, this vineyard provides richly scented fruit with concentrated flavours and a lovely natural balance.
Our Pinot Gris fruit was hand harvested in two picks on the 9th and 22nd of April 2017. The early-picked portion was fermented cool (12 – 14 degrees Celsius) in stainless steel tanks to highlight and preserve the delicate citrus and floral characters. The fruit from the second pick was whole-bunched pressed directly to barrel, where it was wild fermented on solids and left to age on gross lees for 4 months prior to blending. This component displays toasty, spicy aromatics, and a rich creamy texture. The barrel aged components made up 20% of the final blend.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Thai-style fish cakes
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tbs fish sauce
- 2 tbs sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
- Herb & peanut salad
- 50g Woolworths fresh Asian salad mix
- 1/2 cup fresh coriander leaves
- 2 tbs roasted peanuts, chopped
- 2 tbs olive oil
- 2 tsp fresh lime juice
- Process the fish in a food processor until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
- Move the fish mixture to a large bowl and add the shallot and beans, then stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Place the portions into an egg ring and begin cooking. Cook 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture.
- To make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
- Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...