Vineyards located in the Brancott, Renwick, Awatere and Rapaura sub-regions.
Specifications:
Alcohol:
13%
Residual sugar:
7.5 g/l
Titratable Acidity:
5.5 g/l
pH:
3.40
Viticulture:
Climate:
A hot, dry Spring and Summer was followed by a cool Autumn. This resulted in good yields but with excellent flavour intensity and good acid levels.
Training:
The vines are trained to two canes on a standard trellis, with balanced pruning, shoot thinning, vertical shoot positioning, tucking and trimming to achieve an open, healthy canopy.
Harvest Date:
23rd March- 10th April 2008
Winemaking:
Most of the fruit was hand-picked, hand sorted and whole cluster pressed. The balance was machine harvested in cool evening conditions, and pressed with minimal skin contact. The clear juice was fermented at very low temperature with selected yeast strains to preserve the inherent fruit flavours, but with a degree of grape solids incorporated to aid texture and complexity.
Winemaker:
Sam Smail
Tasting Notes:
Colour / Appearance:
Mild straw
Aroma / Bouquet:
Lifted aromas of almonds and pear drops, with hints of nougat and quince.
Palate:
The palate is full and generous with an array of delicate flavours that persist on the long finish.
Cellaring:
After cellaring for a year or more your Pinot Gris will gain texture and complexity to augment the varietal characters exhibited by the wine now. However, the wine is already in good balance, and can be enjoyed immediatly.
Serve:
Serve lightly chilled.
Suggested Food Match:
The 2008 Pinot Gris is a drier style, made to be enjoyed best with food. We recommend dishes featuring smoked salmon, mushrooms, poultry or light game.
