• Dry style
• Green pear
• Citrus flower
• Round mouthfeel

"It's beautifully ripe and elegantly fragrant on the nose with green pear, apricot, lemon zest and jasmine aromas, followed by a delightfully smooth palate offering rounded mouthfeel and refreshing acidity. Attractively composed and expressed, making it fabulously drinkable. At its best: now to 2025" Sam Kim, Wine Orbit, Jul 2022

"Beautifully crisp and fresh on release, well fruited tasting near dry. A balanced and very alive wine to open out by Christmas 2022 and drink very well through 2023 and beyond. Suits light foods but a delight on its own on a warm day. Avoid over-chilling to maximise the fruit ripeness" Peter Saunders, Jul 2022

"Ripe, crisp and pure Pinot Gris. Pear drops and green pear, mandarin, white nectarine, and citrus flower aromos carry to the palate, along with a creamy note of nougat. Smooth and alive, medium weight with a round mouth feel. Finishing clean and long" Time Adams, Winemaker

Fruit for the 2022 Toi Toi New Zealand Pinot Gris was sourced from 4 premium growing regions across New Zealand, Marlborough, Nelson, Waipara and Hawke’s Bay. Toi Toi’s regional diversity and well-timed harvest minimised the impact thrown at them by the season and resulted in exceptional flavour of fruit.

Vintage 2022 was defined by its challenges. While big bountiful crops stretched infrastructure and Covid diminished the workforce, the weather remained indifferent leading into harvest. Stories of early picking and compromised crops floated around. But those who allowed the fruit time on the vine were ultimately rewarded with wonderful, fresh and vibrant fruit flavours. Their vineyard teams across the regions are to be congratulated. Their diligence, and skills along with the regular updates on the progress of the crop to the winemaker, allowed us to receive flavourful grapes in great condition. Without their hard work the outcome may have been very different. This vintage will be one to remember for many reasons and when the dust settles, the main one will be the wines.

They picked the grapes when the flavours were at optimum, to ensure they preserved the fruit flavours in the wine. They used a select de- stemmer harvester to softly handle the fruit. Once pressed off skins, the juice was then fermented at low temperatures in stainless steel tanks with selected yeast strains to preserve the inherent delicate fruit flavours. A small portion was put into 500 litre puncheons and allowed to ferment naturally. Post fermentation the batches were blended and left on light lees. Regular stirring imparted a creamy richness and round mouth feel.