A textural & saturating persistent Pinot Gris
"Pure, pristine Pinot Gris with ripe tree fruit, apple and pear flavours" Bob Campbell, Master of Wine
Lovely with Asian dishes such as mildly spiced Szechuan chicken.
Amisfield Central Otago Pinot Gris 2017
Amisfield Central Otago Pinot Gris 2017
Accolades
Awarded 93/100 Points
Bob Campbell, Master of Wine, Real Review, Feb 2018
Awarded Silver Medal
New Zealand Organic Awards 2018
Description
"Pure, pristine pinot gris with ripe tree fruit, apple and pear flavours, together with a seasoning of ginger from yeast lees contact. Silken-textured wine with just a hint of sweetness balanced by gentle acidity. An attractive wine made with a light touch" Bob Campbell, Master of Wine, Real Review, Feb 2018
A textural and saturating persistent Pinot Gris that has classic varietal characters of white flesh pear with nuances of shortbread and spice from the barrel ferments. The Central Otago natural acidity balancing the slight residual sweetness. (Residual Sugar 8.73g/L - Titratable Acidity 5.80g/L)
At Amisfield, they believe you ought to be able to taste this terroir, no matter how far you're from it, letting nature take its course in their wine making. Nestled beneath the dramatic Pisa mountain range formed over two million years ago, they blieve this was nature’s intention.
Planted within Amisfield's Lochar stony gravels on the top terrace above the winery and our very shallow sandy loam soils of Block 7. An unsettled growing season with rain during our December flowering and blasts of wintery conditions during the weak summer. The sugar ripening was slow and acidity was obvious. Due to beautifully clean fruit we were able to hold the fruit on the vines longer to allow sugar/acid balance before hand-harvesting between the 10th and 22nd of
The grapes were gently pressed and settled overnight before racking into a combination of fermentation vessels. Some parcels fermented in tank with selected yeasts and 25% of the final blend fermented naturally in French oak ranging from 2280L to 228L. The wine was aged on light fluffy lees for 5 months.
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