• Dry style
• Rockmelon 
• Pear & citrus
• Lingering finish

"Old World-inspired and elegantly complex, the wine shows apricot, poached pear, Gala apple and subtle savoury notes on the nose, followed by a beautifully weighted palate displaying lovely vibrancy and persistency. It's delightfully textured with zesty acidity, offering splendid drinking. Certified organic. At its best: now to 2025" Sam Kim, Wine Orbit, Dec 2020.

"Bright, pale yellow, lighter on the rim. The nose is vibrant and straight-forward, aromas of quince and pear entwined with a touch of cinnamon and ginger. Medium-bodied, dry to taste, fresh aromas of nashi pear, quince, along with lemon form a lively core, enliven by ginger and cinnamon spices. Acidity is mouthwatering, provide freshness and cleanse to the palate. Subtle lemon peels and spices lend a bright finish. This is a bright, straight-forward Pinot Gris with flavours of quince, lemon and spices on a refreshing and smooth flow. Match with pulled pork and Japanese dumplings over the next 2-3 years. Machine-picked, fermented to 12.5%, 5.2 g/l RS. BioGro organic certified, vegan friendly" Candice Chow, Raymond Chan Reviews Dec 2020.

This Pinot Gris is pale in colour with golden touches. Elegant aromas of rockmelon yield to layers of chamomile and citrus. Beautiful prosciutto-wrapped melon, Nashi pear and fruit notes are underscored with lingering texture, mouthfeel and linear acidity. The palate is complex, finishing with hints of wet stone minerality.

The grapes come from their family-owned Loveblock Farm in Lower Dashwood, Marlborough. Relatively unique in Marlborough, these grapes were sourced entirely from their certified-organic estate vineyard, the Triangle. There, the vineyard soils are alluvial silt over stone. Organic management decreases the vigour of the vines, reducing berry size and hence overall yields. The grapes were harvested in late March yielding nine tonnes per hectare.

In making dry Pinot Gris, they have to manage the vine to give physiological ripeness at low Brix, so that the wine is not overly alcoholic. Organic management does this for them, with the competition from the wild flowers and grasses forcing the vine to struggle. Once the grapes were deemed ripe the fruit was machine harvested and membrane pressed immediately (no preservatives were added in the field to reduce the grape phenolics). The juice was then floated and inoculated. This was followed by cool fermentation with an organic yeast, in order to optimise the aromatics, and the ferment was stopped when deemed in balance. Once finished, the wines were stabilised and bottled in July 2020.

Food Pairing: A wine to enjoy with delicate Asian flavours, seafood of all sorts or just simply by itself.