100% Pinot Gris from Marlborough, with much of the fruit sourced from the Wrekin Terrace Vineyard in the Brancott Valley, and a smaller parcel grown at the Riverbrook Vineyard in Rapaura.
Hand-picked fruit was whole-bunch pressed and the juice cold settled, then racked to fermentation vessels. Most was allowed to undergo spontaneous indigenous yeast fermentation in old French oak barriques and the balance fermented in stainless steel tanks using cultured yeast. The barrel-fermented components remained in oak for 7 months, during which time a portion underwent malolactic fermentation. All the batches were kept on lees in stainless steel tanks for a further 6 months.
An autumnal bake-up of soft sweet figs, poached pears and quince, scented with a hint of mulling spices, topped with almond crumble. An opulently ripe expression of the Pinot Gris grape with great texture and a luscious off-dry richness that finishes crisply with considerable power and length.
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