Astrolabe Marlborough
Pinot Gris
2024
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
TASTING NOTES
COLOUR/APPEARANCE
Pale gold.
AROMA/BOUQUET
Citrus peel, poached pear and peach with light spice.
PALATE
Pure, crisp and dry wine with a fine minerality and delicacy of structure. Pear, quince and peach flavours dominate.
AGING POTENTIAL
Will reward careful cellaring over several years through the development of bottle age complexities and is already drinking well.
FOOD PAIRING
A versatile food wine, pairing with poultry, pork, egg dishes, salmon, light pastas and creamy mushrooms.
PINOT GRIS SERVING TEMPERATURE
Chilled.
2024 vintage
91 POINTS
“Bartlett pear skin, lemon drop and freesia blooms. A very slight touch of orchard fruit nectar, but the natural acidity carries well and provides its final crunch at the fi nish line. There is some cantaloupe and cumquat citrus that lingers. A wine that’s perfectly delightful on its own or ideal with summer salads and poached
lemongrass chicken.” DEC 25
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Shanteh Wale
Halliday Wine Companion
93 POINTS “EXCELLENT”
“A seductive semi-aromatic bouquet filled with scents of fresh green pearand apple, layers of white pepper spice and saline mineral quality. There’s a floral note as well with a direct link to the ripeness of fruit and varietal drive. Just dry in style with a light residual sweetness, though this is hardly noticeable with a decent acid line and ripe fruit commanding the most attention on the palate. A wine with warmth and generosity, so serve it cool, not cold. Balanced, lengthy and well made with best drinking from day of
purchase through 2030.” MAR 26
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Cameron Douglas, Master Sommelier
camdouglasms.com
91 POINTS “HIGH QUALITY”
TOP RANK
“Showing some restraint to the floral, crisp pear and quince flavours, this light and airy pinot gris is just off -dry, given structure by fi ne, powdery phenolics which dry to white pepper. Subtle, savoury lees infl uence in the tarte tatin spectrum provide texture for the taut, saline acidity. Lovely balance in a light-weight, elegant and crisp package which will gain more complexity in the near-term. Drink 2025-2030.” FEB 25
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Stephen Wong, Master of Wine
The Real Review
2022 vintage
92 POINTS
"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
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Cameron Douglas, Master Sommelier
4 STARS
"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
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Michael Cooper
New Zealand Wines: Michael Cooper’s Buyer’s Guide
90 POINTS
"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
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Bob Campbell, Master of Wine
The Real Review © The Real Review
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Vegan