Framingham Pinot Gris 2018
"Honeyed, baked-apple and cinnamon notes...a rich, custardy mouthfeel and a pleasantly sweet finish." robertparker.com
Framingham's Pinot Gris is wonderful when serve ultra-chilled as an aperitif, or with spicy foods and even cheese.
Fruit for the Pinot Gris comes from Condors Bend vineyard, and a smaller percentage from the managed Dry Hills vineyard in Marlborough. Each parcel of fruit was hand-picked and aged on full lees for 7 months prior to blending.
The estate was originally established in 1994 by Rex Brooke-Taylor and is named after his ancestral home in Norfolk, England. Framingham was later taken on by English born Dr Andrew Hedley (armed with a PhD in chemistry) and his wife Debra. Since then, Hedley has not only overcome cancer but succeeded in making some of Marlborough's finest wines, being particularly renowned for their Rieslings (planted in 1981). Framingham is now owned by the Portuguese company Sogrape. Yields are carefully controlled and Framingham is now farmed organically.
"Honeyed, baked-apple and cinnamon notes come through on the nose and palate of the 2018 Pinot Gris. It's medium to full-bodied, with ample weight and breadth on the palate, a rich, custardy mouthfeel and a pleasantly sweet finish. I'd serve it well-chilled with spicy foods, on its own as an apéritif or perhaps with a cheese course." robertparker.com
4.5 POINTS (Overall rating) - Michael Cooper Buyer's Guide to NZ Wines
92 POINTS - The Wine Anorak (Jamie Goode), May 2018
"Picked late. No skin contact with Pinot Gris because the phenolics are all over the place. 12 g/l sugar, pH 3.6. Whole bunch pressed into stainless and wood (spontaneous fermentation). Ripe and rich with lovely bold grapey fruit, with some spice and marmalade characters. Lovely richness and balance here with a long spicy finish. Lovely wine."
90 Points - robertparker.com
This Pinot Gris is designed to be a world away from the typically austere old world "Pinot Grigio" style of wine. Framingham let the grapes stay on the vine until a little later in the season....and it turns out to be worth the wait! The aromatics are reminiscent of pear, apple, dough and cream, with hints of wood smoke. The palate is intense and richly-textured, with stonefruits and custard flavours, and a good line of acidity.