• Dry style
• Apple & nashi pear
• Ginger spice
• Supple & vibrant

Dried pear, spiced ginger notes. Flavours of red apple, nashi pear and spice. Concentration of fruit shows through with a supple underlying structure that leaves the wine fresh and vibrant on the finish.

Waihopai Valley ‘C’ and ‘G’ Block - alluvial stony silt loams, very well drained. Omaka Valley – “Outpost Block”. Variable depth windblown clay/loess over clay-bound glacial gravel. Direct North facing aspect, on moderately steep hillside slopes.

Near perfect weather patterns over the flowering period and through December resulted in even crops and healthy canopies to ripen the fruit. The weather took a turn in February with above average rainfall and cooler temperatures for the month. Perfect ripening conditions then ensued through the remainder of the month and into March.

Winemakers – Wendy Stuckey and Emily Gaspard-Clark. Two blocks of Pinot Gris were harvested over 2 separate days to capture a range of flavour profiles for our blend. Our Pinot Gris was fermented in both tank and one of our larger format Oak ovals, fermentation and time on lees before blending this has added layers of texture and length of flavour to our Pinot Gris blend.