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Estate Pinot Gris

Pinot Gris
Waiheke Island, New Zealand

Vintages:

2017

Price: $68 per bottle

Winemaking

Destemmed: 100% whole bunch pressed Fermentation Vessel: Stainless steel fermenters and french oak barrels Fermentation: Selected strains Press: Pneumatic horizontal Maturation: Stainless steel and french oak. 8 months with lees contact Fining: Minimal to preserve concentration and texture.

Food pairing:

Duck a l’orange, Old-Fashioned Apple Pie, Ginger and garlic sticky pork belly, Veal scallopini with lemon and capers, Hard pressed rinded cheeses

Vintage report

An early spring with warmer than average temperatures brought us a very even bud burst and a solid start to the season. November to mid February was warm and dry with a distinct lack of the usual South westerly winds leading to a good fruit-set which was clearly visible by early December.

January heralded veraison and some great early indications of things to come. The fruit was developing nicely with low acids and rich colour development. However, as we approached harvest the Northerly storms came in one after another bringing record rainfall and high humidity. This meant a lot more work for the vineyard team keeping canopies straight and the fruit quick drying in the intermittent sun that followed.

Technical analysis:

Region: Waiheke Island
Grapes: Pinot Gris
Brix at harvest: 21-22
Alcohol: 13.5%
Residual Sugar: 4.8g/l
pH: 3.38
TA: 5g/l
Download technical sheet

2018

Price: $75 per bottle

Winemaking

Destemmed: 100% whole bunch pressed Fermentation Vessel: Stainless steel fermenters and french oak barrels Fermentation: Selected strains Press: Traditional Basket Maturation: French oak. 10 months with lees contact Fining: Minimal to preserve concentration and texture.

Food pairing:

Duck a l’orange, Old-Fashioned Apple Pie, Ginger and garlic sticky pork belly, Veal scallopini with lemon and capers, Hard pressed rinded cheeses

Vintage report

A warm settled spring provided the backdrop and a very hot and dry November and December really set us up for another promising vintage. 24 days over 30C during the growing season and a combined December/January maximum average temperature of 28.6C gave us the heat summation to advance ripening nicely.

Veraison was very compressed and passed through in around 2 weeks by Jan 20th instead of the usual 4 weeks. February brought the rains, but due to the constant and meticulous work of our vineyard team the fruit was in great shape. Continuous rounds of canopy detailing kept the fruit hanging freely and quick drying.

All of this work paid off as March brought dryer conditions and harvest approached. Selectively picking when the fruit reached optimum condition and many small batch ferments allowing individual attention and precision in the winery.

The resultant wines like the vintage are filled with tension and poise. Supple and long they will age well and deliver an ever evolving experience over many years.

Technical analysis:

Region: Waiheke Island
Grapes: Pinot Gris
Brix at harvest: 21-22
Alcohol: 13.5%
Residual Sugar: 4.1g/l
pH: 3.39
TA: 5.7g/l
Download technical sheet
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