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Astrolabe Kekerengu Coast
Pinot Gris
2018

RRP: $

Astrolabe Kekerengu Coast
Pinot Gris
2018

The Kekerengu Coast Pinot Gris was grown on a low river terrace of free-draining limestone loam above the Kekerengu River. Profoundly influenced by the nearby sea, the southerly Kekerengu 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 Kekerengu'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 Kekerengu has its own particular expression, with bright acid, more perfumed floral notes and a unique palate structure.

Simon Waghorn — Winemaker

TASTING NOTES

COLOUR/APPEARANCE
Pale gold.

AROMA/BOUQUET
Nashi pear, white-fleshed nectarine, ripe red apple with a hint of ginger and nutmeg.

PALATE
A crisp and focused wine with fine minerality and delicacy of structure. Lively flavours of pear, apple and elderflower.

AGING POTENTIAL
This wine is already drinking well and has the potential to age gracefully.

FOOD PAIRING
A great match with seafood, pairing with sashimi, sushi, ceviche or shumai.

PINOT GRIS SERVING TEMPERATURE
Lightly chilled.

4 STARS
“The 2018 vintage is a single-vineyard Marlborough wine, hand-picked at Kekerengu. Full of youthful vigour, it is pale lemon/green, very fresh and vibrant, with generous, peachy, slightly spicy flavours, dry and smooth." 
-
Michael Cooper
New Zealand Wines: Michael Cooper’s Buyer’s Guide 2019

2016 vintage

91 POINTS 
“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
-
Bob Campbell, Master of Wine
The Real Review © The Real Review

Sustainably certified SWNZ
Vegan

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