2017 Whitehaven Marlborough Pinot Gris

Description
Details

TASTING NOTE

Colour / Appearance: Light-mid straw, with green hue

Aroma / Bouquet: Baked apple, ripe pear and quince fruit flavours, with cinnamon and nutmeg spice, and a hint of aniseed.

Palate: 
A medium bodied wine, softly textured and with clean, fruit purity and some spice on the finish.

Cellaring: 
We believe after cellaring for a year or two the 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 immediately.

Food Match: 
This Pinot Gris is made to be best enjoyed with food. We recommend dishes featuring smoked salmon, mushrooms or light game. Pasta and egg dishes also should match well.
Serve:Lightly chilled.

ACCOLADES

  • 4 STARS - Bob Campbell, 91/100 pts
  • Sam Kim, 93/100 pts Five Stars

WINE ANALYSIS
Alcohol: 13.5
Residual Sugar: 5.1
Titratable Acidity: 5.7
pH: 3.44

VITICULTURE

Harvest Date: 28th March-11th April, 2017

Vine Management: Vines are trained to two canes on a vertical trellis, with balanced pruning, shoot thinning, tucking and trimming to achieve an open, healthy canopy. The budburst timing was slightly later than normal and the vines experienced typical spring like conditions of variable temperatures, winds and rain. Early varieties such as Pinot Gris, flowered in cooler conditions leading to smaller yields. In mid-December, the weather became warm and dry. January was notable for strong winds that parched the landscape. The later part of the season recorded lower sunshine hours and higher humidity, resulting in delayed sugar ripeness and a later start to harvest.

VINIFICATION:

Winemaking: Most of the fruit was hand-picked and whole cluster pressed. The clear juice was fermented at very low temperature with selected yeast strains to preserve the inherent fruit flavours. After fermentation, the wine was regularly stirred on the yeast lees to aid the creamy texture and mouth feel.

Winemaker: Sam Smail and Diana Katardzhieva


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