Marlborough Pinot Gris 2023
Our Marlborough Pinot Gris comes from one vineyard located just outside the township of Ward in the Awatere Valley. It is owned and managed by Sara Davies and Andrew Craig.
The fruit was machine-picked to bin so maceration was minimised and a portion of this juice was barrel-fermented in older French oak to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters that come from this special vineyard
The final blend this year was made solely from free-run juice, as we feel it gives a more elegant and subtle wine, especially with Pinot Gris, that has quite ‘grey’ coloured skins and is inherently quite tannic.
VARIETY: Pinot Gris
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers, and brilliant vintage staff
ALCOHOL: 14.0%
TITRATABLE ACIDITY: 6.9 g/L
RESIDUAL SUGAR: <1.0 g/L
BRIX AT HARVEST: 24.1
HARVEST: 6 April
Our Marlborough Pinot Gris comes from one vineyard located just outside the township of Ward in the Awatere Valley. It is owned and managed by Sara Davies and Andrew Craig.
The fruit was machine-picked to bin so maceration was minimised and a portion of this juice was barrel-fermented in older French oak to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters that come from this special vineyard
The final blend this year was made solely from free-run juice, as we feel it gives a more elegant and subtle wine, especially with Pinot Gris, that has quite ‘grey’ coloured skins and is inherently quite tannic.
VARIETY: Pinot Gris
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers, and brilliant vintage staff
ALCOHOL: 14.0%
TITRATABLE ACIDITY: 6.9 g/L
RESIDUAL SUGAR: <1.0 g/L
BRIX AT HARVEST: 24.1
HARVEST: 6 April
Our Marlborough Pinot Gris comes from one vineyard located just outside the township of Ward in the Awatere Valley. It is owned and managed by Sara Davies and Andrew Craig.
The fruit was machine-picked to bin so maceration was minimised and a portion of this juice was barrel-fermented in older French oak to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters that come from this special vineyard
The final blend this year was made solely from free-run juice, as we feel it gives a more elegant and subtle wine, especially with Pinot Gris, that has quite ‘grey’ coloured skins and is inherently quite tannic.
VARIETY: Pinot Gris
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers, and brilliant vintage staff
ALCOHOL: 14.0%
TITRATABLE ACIDITY: 6.9 g/L
RESIDUAL SUGAR: <1.0 g/L
BRIX AT HARVEST: 24.1
HARVEST: 6 April