Pinot Gris
Marlborough
Headwaters Vineyard - Wairau Valley
A great match with fresh fish and seafood or a delicious chicken Tikka Masala. Pairs well with a different range of foods.
0-5 years
The fruit was harvested in excellent condition from our certified organic Headwaters Vineyard near Renwick in Marlborough’s Wairau Valley. The grapes were crushed and after 12 hours of skin contact, pressed. Fermentation was by a combination of wild and commercial yeast strains followed by malolactic fermentation. After six months on lees the wine was fined and bottled. Deeply coloured small berries have resulted in the unique rose-gold appearance of this wine.
Alcohol: 13.5%
TA: 5.2g/L
pH: 3.31
Residual Sugar: Dry
White florals over mineral apple aromatic notes with a touch of mace and citrus.
Structured and solid upon entry and displaying ginger and darker spices with lemon and ripe apple lingering. A suggestion of cinnamon on the finish. Complex and intriguing.
Pinot Gris
Marlborough
Headwaters vineyard - Wairau Valley
Try this organic Marlborough Pinot Gris with BBQ’d prosciutto wrapped scallops drizzled with mandarin infused olive oil.
0-5 years
The grapes were crushed and de-stemmed with 3hrs contact. Parcels of grapes were harvested from our Headwaters Organic Marlborough vineyard. The wine was fermented with wild yeast in-tank with a maximum temperature of 20 degrees to capture varietal character and build interest. The wine spent 7 months on lees.
Alcohol: 12.5%
TA: 4.4g/l
pH: 3.47
Residual Sugar: Dry
Aromas of pear, ginger and honeysuckle with a biscuity complexity. The palate is a rich, soft up-front impact flows smoothly into apple and pear with ginger and hint of citrus elements. Well-crafted structure with length and elegance.
12.5
GM 2/5 - planted 2004
Wild yeast, 20°C maximum temperature.
Stainless Steel Tank
Yes
Gelatine
21.6 °Brix; pH 3.42; TA 6.2 g/L
10th of April
Machine
89%
7 months on lees
3.47
Crushed and de-stemmed - 3 hrs skin contact.
Dry
4.4g/L
Headwaters vineyard - Wairau Valley
2017
4 STARS – Cuisine Magazine, Feb 2019
90 POINTS -Cameron Douglas MS, The Shout, Aug 2018 issue
4 STARS – Raymond Chan, www.raymondchanwinereviews.co.nz, Apr 2018
“Varietal enticing bouquet of Gris with apple, pear and white fleshed fruits. A soft white pepper layer and light lees and ginger note. Crisp and fruity with flavours that reflect the nose plus a touch of lemon and barley sugar. A dryish finish with flavours transitioning through white fleshed fruits into citrus and a hint of mineral.”
90 POINTS
– Cameron Douglas MS, The Shout, Aug 2018 issue
“Full, even, straw-yellow colour with pale golden hues, a little lighter on the edge. The nose is soft and gently voluminous with fragrant aromas of yellow stonefruits and exotic florals, interwoven with spicy and mineral elements. This has a soft density and finesse of expression. Dry to taste and medium-bodied, the palate has a soft-textured and gently mouthfilling flavours of yellow stonefruits lifted by exotic florals, along with notes of quince and spice, revealing subtle chalky mineral nuances. The palate has light, refreshing, zesty acidity, and the wine flows along a softly textured line with a fine phenolic thread leading to an elegant, slender, lingering finish. This is a softly mouthfilling, gently textured dry Pinot Gris with stonefruit, floral, spice and mineral flavours.”
4 STARS
-Raymond Chan, www.raymondchanwinerviews.co.nz, Apr 2018
