The 2010 growing season was cool to start, this natural fruit thinning keeping yields down. Anticyclones hovering over the southern Tasman Sea and central New Zealand brought settled sunny weather with warmer and drier conditions than normal for March and April. This weather, combined with lower yields, meant that gorgeous fruit, free from disease and with intense beautifully ripe flavours was delivered to the winery. No weather pressure meant our vineyard blocks were harvested at our leisure and the mood about the winery was very buoyant!
The grapes were destemmed at the winery without any further crushing, then gently pressed to minimise unattractive phenolics. After pressing the juice was cold-settled to achieve low solids prior to ferment. The clarified juice was inoculated with Alsatian yeast strains to provide good aromatic definition. Long cool fermentations in stainless steel ensured fruit-driven flavours were preserved and varietal characteristics enhanced. Some ferments were stopped prior to dryness, to allow for a splash of natural residual sugar in the final blend. After ferment much of the blend underwent lees-stirring to create an all-important textural component, filling out the mid-palate. After blending the wine was minimally fined, stabilised and cross-flow filtered before bottling.
Tasting note Classic varietal aromas of pears and quince combine with hints of lemon pie in this immensely drinkable Nelson Pinot Gris, while the palate is lingering and softly textured, with balanced residual sugar and clean acidity. A great wine for all occasions, enjoy with food or by itself.