Astrolabe Kēkerengū Coast
The Kēkerengū Coast Pinot Gris was grown on a low river terrace of free-draining limestone loam above the Kēkerengū River. Profoundly influenced by the nearby sea, the southerly Kēkerengū Coast is Marlborough’s first valley for budburst, but fog and cool breezes make it the last to harvest. This long growing season, combined with Kēkerengū's limestone soil, gives wines of restraint and elegance. This is a wine we make only in the special vintages where conditions are perfect.
Hand-picked grape bunches were gently whole cluster pressed, and a lightly cloudy free-run juice was cool-fermented on light grape solids in stainless steel.
The wine has an elevated, almost floral perfume and a precise but satisfying structure. Ours is the only pinot gris grown in that part of the province, and the pinot gris from Kēkerengū has its own particular expression, with bright acid, more perfumed floral notes and a unique palate structure.
Simon Waghorn — Winemaker
Nashi pear, white-fleshed nectarine, ripe red apple with a hint of ginger and nutmeg.
A crisp and focused wine with fine minerality and delicacy of structure. Lively flavours of pear, apple and elderflower.
This wine is already drinking well and has the potential to age gracefully.
A great match with seafood, pairing with sashimi, sushi, ceviche or shumai.
PINOT GRIS SERVING TEMPERATURE
"Delicious pinot gris with power, purity and precision. Tree fruit, pear and apple flavours with a subtle seasoning of clove-spice characters supported by taut acidity, which gives the wine energy and a lengthy finish. Drink 2021 to 2024." SEP 21
Bob Campbell, Master of Wine
The Real Review © The Real Review
"Grown north of Kaikoura, the pale 2021 vintage (4.5*) is a single-vineyard wine, crisp, dry and very youthful. Showing obvious potential, it is vigorous, with penetrating, vibrant peach, pear and spice flavours, showing excellent delicacy and length. Best drinking 2024+." APR 22
New Zealand Wines: Michael Cooper’s Buyer’s Guide
"Moderately weighty pinot gris with nashi pear, mineral and nutty yeast lees characters. Made in a satisfyingly bone-dry style. Reasonably flavoursome wine, with good acidity and an ethereal texture.” JUL 17
Cameron Douglas, Master Sommelier
Sustainably certified SWNZ