Martinborough Vineyard Pinot Gris is rich and harmonious with aromas of ripe pear, quince, toasted almonds with hints of citrus and floral notes. Made in the Alsatian style where texture is the key element this wine shows richness and smoothness on the palate that is well balanced by phenolic weight and ripeness. This wine is best enjoyed in its youth but will further develop over the next 5 years.

VINEYARD

In 2005 we planted a new clone of Pinot Gris called Lincoln Berrysmith, on our Moy Hall block. In 2008 we excitedly harvested our first (tiny) crop off this block. We planted this clone because it produces smaller berries than other clones of Pinot Gris and smaller berries mean more flavour, richness and concentration and this is exactly what we are trying to achieve in our Pinot Gris.

This was blended with Pinot Gris of the much later ripening Hanson block to make up our 2008 Pinot Gris.

All crop levels were reduced to one bunch a shoot, extensive leaf plucking on the sheltered side of the vine and longer hang time were all carried out to ensure only the ripest grapes would make it into this wine.

VINIFICATION

All fruit is carefully hand harvested and sorted before entering the winery gate. We gently whole bunch press the grapes and settle the juice for 12 hours. The juice is then racked to 50% old French barrels and 50% stainless steel tanks for fermentation. The oak component undergoes natural fermentation to provide the textural elements whilst the stainless steel portion is cool fermented with selected yeast to give finesse and aromatic intensity. The two portions are blended together after 9 months and bottled. A small amount of residual sugar (4g/L) is left to enhance complexity, length and texture.