Pinot gris is one of the world’s more popular wine varieties, is very food friendly and is particularly well suited to growing here in Marlborough. The pinot gris grape has low acid but retains more of its natural acidity in Marlborough’s cool climate, allowing the wine to be in balance. Strong diurnal fluctuation provides a long, sunny growing season, affording excellent flavour development.
For my Marlborough Pinot Gris, I blend from sites across a wide range of the Marlborough winegrowing region. My blend centres on north and south bank Awatere, with fruit from the Wairau Valley and Kekerengu Coast complementing the intensely aromatic Awatere core. When crafting my blend, I pay close attention to the fill-in and layering of the different flavour spectrums and aromas.
I try to capture the sense of lovely poached pears, light stone fruit and bright red apple and follow through with a dry, mineral finish. Most of the grapes are hand-picked and delicately whole cluster pressed to add fine texture, weight and minerality. We machine harvest the balance of fruit at night to retain as much fruit freshness as possible. I use the most delicate press cycle to avoid the extraction of harsh phenolics and to retain fruit purity. The hand-picked portion is fermented on solids to add a delicate texture and enhance the spicy notes on the nose. The palate weight comes exclusively from the high solids ferment and fruit concentration.
In New Zealand, the varietal is generally called pinot gris rather than pinot grigio and encompasses a wide range of residual sugar levels and styles. I am trying to produce a dry version of pinot gris that has a nod towards some of the more aromatic, finer examples of northern Italian, higher altitude pinot grigio as well as referencing a little the wines of Alsace, but it’s pretty much a Kiwi style — a Marlborough style.
I aim for an aromatic, crisp and precise pinot gris, and stylistically it is dryer than most. My Marlborough Pinot Gris is a beautiful food wine and is probably the easiest of our white wines for pairing with a wide range of food. The attention to detail around fruit handling allows a wine composition that can age gracefully over many years.
Simon Waghorn — Winemaker
Citrus peel, poached pear and peach with light spice.
Pure, crisp and dry wine with a fine minerality and delicacy of structure. Pear, quince and peach flavours dominate.
Will reward careful cellaring over several years through the development of bottle age complexities and is already drinking well.
A versatile food wine, pairing with poultry, pork, egg dishes, salmon, light pastas and creamy mushrooms.
PINOT GRIS SERVING TEMPERATURE
"Aromas and flavours of green pears and red apple flesh, there’s nectarine and white spice layer, finely textured mouthfeel with a satin edge. Fresh and crisp, dry with flavours of tree fruits and white stone fruits and a citrus note. Balanced and well made, ready to drink and quite delicious. Best drinking from 2022 through 2024+." NOV 22
Cameron Douglas, Master Sommelier
"The youthful, pale lemon 2022 vintage (4*) was grown principally in the Awatere Valley. Mouthfilling, fresh and vibrantly fruity, it has strong, ripe pear, lychee and spice flavours, with a hint of peaches, and a dry, lingering finish. Best drinking mid-2023+." NOV 22
New Zealand Wines: Michael Cooper’s Buyer’s Guide
"Seamless, silken pinot gris with classic pear, apple and honeysuckle flavours. Made in an off-dry style with a dry and lingering finish with fine, peppery phenolics. Drink 2022 to 2026." OCT 22
Bob Campbell, Master of Wine
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