"An intense & quite complex wine that appeals on many levels" Bob Campbell, MW
A rich mouthfilling texture with notes of citrus & sweet cinnamon
Enjoy with delicious braised pork belly & a pear with walnut salad
Quartz Reef Single Vineyard Central Otago Pinot Gris 2019
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Quartz Reef Single Vineyard Central Otago Pinot Gris 2019
Accolades
Awarded 94/100 Points & 4 Stars
Bob Campbell, Master of Wine, Real Review, Jun 2020
Description
- Ripe pear
- Fresh peach
- Baking spices
- Dry style
"Rich, creamy Pinot Gris with apricot, pear and ripe apple, spice and anise flavours, together with nut and ginger characters from yeast lees. An intense and quite complex wine that appeals on many levels. Organic and biodynamically produced" Bob Campbell, Master of Wine, Real Review, Jun 2020
Exhibiting flavours of ripe pear, peach and marzipan followed by a rich mouthfilling texture with notes of citrus and sweet cinnamon, dry with a mineral finish. Ageing 3 – 5 years.
This wine is from a BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland soil with an elevation of 217 - 264 metres, on 44.55o South.
The season started with mild temperatures throughout Spring, an earlier than usual budburst and rainfall in late Nov/early Dec providing good levels of moisture. We were challenged with two severe cold fronts during budburst and flowering which despite frost fighting efforts resulted in a smaller crop. Warm and settled weather followed producing overall a hotter than usual growing season. With veraison starting in the last week of January, we began (to expect) yet another early harvest. The 2019 vintage impression is extremely good quality.
Hand-picked in ideal condition and ripeness on the 29th March and 11th April. Whole bunch pressed, minimum settling followed by natural fermentation and aged on yeast lees for 8 months during which full malolactic fermentation occurred. Bottled on the 17th December 2019.
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