"Delightfully fruited & gorgeously fragrant" Wine Orbit
"Succulent palate that is wonderfully weighted & seductively smooth" Wine Orbit
Pair with Asian inspired dishes such as dim sum or hot & sour soup
Starborough ‘Family Estate’ Marlborough Pinot Gris 2018
Starborough ‘Family Estate’ Marlborough Pinot Gris 2018
Accolades
Awarded Gold Medal
New Zealand International Wine Show 2018
Awarded 94/100 Points
Sam Kim, Wine Orbit, Oct 2018
Awarded 18.5/20 Points
Raymond Chan, Oct 2018
Awarded Silver Medal
New Zealand Wine of the Year
Description
"Delightfully fruited and gorgeously fragrant, the bouquet shows ripe stone fruit, fresh pear, lemon peel and white floral characters, leading to a succulent palate that is wonderfully weighted and seductively smooth. The wine offers elegance as well as terrific fruit intensity, finishing long and delicious. At its best: now to 2021" Sam Kim, Wine Orbit, Oct 2018
"Bright, light straw-yellow colour with slight green hues, pale edged. The nose is elegant ant tightly bound with a fine core of white and yellow stonefruits along with a little nutty note, unfolding pear elements and chalky minerals. Dry to taste, the palate is softly concentrated with fresh flavours of white and yellow stonefruits with pears and subtle notes of exotic florals. The fruit forms a well-packed heart and flows along a bright and vibrant line with a little underlying power and drive. This is smooth and near seamless with fine acid balance providing energy and tension. The wine carries to an elegant, lingering finish. This is a softly concentrated, elegant dryish Pinot Gris with exotic flavours of stonefruits, pears and florals on a smooth flowing palate with some power. Serve with Asian cuisine over the next 3 years. Fruit from 85% ‘O’Dwyers Farm’ and 15% ‘Starborough Terrace’, fermented in tank with 10% in barrel to 12.8% alc., and 5.5 g/L RS, the wine aged 3 months on lees" Raymond Chan, Oct 2018
A stylish wine with a delicious palate displaying concentrated white and yellow stonefruits, lifted exotic florals, fresh pears and chalky minerals. The wine shows beautiful fruit intensity with silky texture and refreshing acidity, leading to a lingering smooth finish.
The two cane VSP (vertical shoot position) trained vines were shoot and bunch thinning to produce low yielding intensely concentrated fruit. Additional colour thinning was done post veraison to further enhance bunch uniformity. The two vineyards were carefully monitored during ripening and hand-picked in cool early morning conditions at peak maturity and flavour development.
The fruit was crushed and following settling the clear juice was racked to stainless steel and fermented using selected yeast at cool temperatures. A 10% portion of the juice was fermented in seasoned French oak barrels adding weight, texture and complexity to the finished wine. Fermentation was stopped at 5.5 g/l residual sugar. Before blending, the individual components were left on light yeast lees for three months to build additional texture and creaminess to the palate. The wine was bottled in August with an alcohol of 12.8%, pH 3.3 and acidity of 5.7 g/l.
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