"This Pinot Gris entices you with fresh pear, peach and nuances

of almond meal. Rich fruit with a touch of creaminess and
subtle spice leads into a lively, off-dry finish.

A delicious off-dry Pinot Gris, with 5.3 g residual sugar. Enticing you with fresh pear, peach, nuances of almond meal. Rich fruit with a touch of creaminess and subtle spice leads into a lively, off-dry finish.

For more than three decades the Giesen brothers have created great wines that people around the world love. Giesen believes great wines are the ones you remember from fun experiences with family and friends, which led to the creation of thier Estate range. These wines showcase distinctive regional varieties which are generous, smooth, relaxing and most of all taste great.

The saying by Aristotle ‘the whole is greater than the sum of its parts’ is the perfect descriptor for Giesen's Estate Pinot Gris. As for this wine they select fruit from vineyards in the Marlborough, Waipara and Hawke’s Bay wine regions. The Marlborough parcel adds acidity to the wine, whilst Hawke’s Bay gives stone fruit flavours, and the Waipara delivers beautiful aromatics, blossom" Wine State Magazine, 2018

Summer started early in Marlborough, with warm weather leading to good flavour development, indicating the potential for great wine. Good rainfall from October onwards was a welcome break from several dry seasons. The temperature cooled as summer progressed and inclement weather over flowering reduced yield predictions for many blocks, helping balance crops. Expecting a later harvest than typical, the viticulturist team chose to drop more crop over the growing period, to ensure better flavours and ripening potential in the fruit. The harvest period presented challenges with intermittent rain but with balanced, well managed vines all fruit was harvested in great condition.

Each parcel of Pinot Gris was harvested at optimum ripeness. After harvest the juice was fermented in stainless steel tanks with very select aromatic yeasts to make the wine more intense. Ferment is stopped early to retain a small amount of acidity and natural sugar to give the wine it's off-dryness. The wine is then held on lees for 3-4 months to help build mouth feel & texture, then blended and bottled.

Food Pairing: Giesen winemakers suggest pairing their Estate Pinot Gris with roasted pear and feta tart and a fresh seasonal summer salad.