Intense & concentrated flavours
Soft & balanced acidity with a fine, textural mouth-feel
Pair this delicious drop with Asian inspired dishes
Ceres Bannockburn Swansong Central Otago Pinot Gris 2018
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Ceres Bannockburn Swansong Central Otago Pinot Gris 2018
Accolades
Awarded Gold Medal
Decanter Wine Awards 2019
Awarded Gold Medal
Sommelier Wine Awards 2018
Awarded 4.5 Stars & Top 5 Pinot Gris of the Year
Winestate Magazine 2018
Awarded 18.5/20 Points & 5 Stars
Raymond Chan, Mar 2018
Description
Aromatic Pinot Gris with freshly-baked bread, stewed apple, clove, spice and nashi pear flavours. A weighty, textural wine, with a hint of heat and hardness from alcohol (14.5%) and fruity acidity giving a drying finish.
The fruit for this wine hails from the Swansong vineyard, located on Felton Road, Bannockburn. It is a heavily terraced vineyard, planted in 2008. The soils are eroded gravels and clays with low fertility. The first year of production was 2011.
2018 was a year for the record books. The hottest year since 1956 in Central Otago saw sustained and unrelenting heat from the start of the season which did not let up until the weather broke in February. What this meant was a stunning flower and fruitset with a very even and generous potential crop. Winemakers chased their tails during the season trying to stay ahead of stress caused by the very dry conditions - the flipside of this was we ended up with small and intensely flavoured berries. At one stage in January the heat was so intense and sustained winemakers were looking at an end of February harvest and too much water stress. Thankfully they received 100mm over 2 days at the start of February and the weather dramatically cooled. This meant ripening slowed down and we were able to retain the acid in the grapes that is so important. They still had a compressed harvest in mid-March with very clean and ripe fruit.
With each vintage, the objective with this Pinot Gris is to achieve balance. The warmth of 2018 focused in on ripe aromatics and rich palate weight, as well as ripe phenolics. 2018 vintage was fermented to dryness left on gross less for 4 months and stirred weekly.
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