• Dry style
• French oak
• Elderflower
• Electric finish

"This is a fabulous rendition of the variety showing nectarine, Nashi pear, jasmine and lemon peel aromas on the nose, followed by a juicy palate that's bright and flavoursome. Beautifully poised and elegant with a lengthy refreshing finish. At its best: now to 2025" Sam Kim, Wine Orbit, Jun 2021

"This instantly appealing wine is a blend of tank-fermented Gibbston fruit (56%) and Lowburn grapes (44%), fermented in old French oak barrels. Light lemon/green, it is freshly scented and mouthfilling, with strong, lively, stone-fruit and spice flavours and a basically dry, very harmonious finish" Winestate Magazine, Jun 2021

"Enticing aromatics with lifted scents of white spice and white fleshed fruits, a fine lees autolysis and fresh youthful appeal. Flavours on the palate include white nectarine and brown pear, some apple, quince and a touch of honeysuckle. Lush silky texture with contrasting acidity coats the palate, a touch of residual sweetness, but mostly a core of fruit flavours driving the wine’s message" Cameron Douglas, Master Sommelier, Jul 2021

"Bright, even pale yellow. The nose is inviting and gently full, filled with aromas of ripe pear, apple, white florals and creamy lees. Medium-bodied, dry to taste, vivid nuances of ripe pear, lemon and apple melded with subtle white florals, unfolding a layer of spice dustings and lemon curd. The wine is vibrant and bright with fresh fruit and lively acidity; spice dusting added interest. A smooth textural adorned by fine-textured phenolics and creamy lees, drawn to a sustained finish. Match with grilled pork loins and game fish over the next 5+ years" Candice Chow, Raymond Chan Wine Reviews, Jun 2021

This Pinot Gris has delicious ripe pear, lime zest, elderflower, and sea salt on the nose. An extremely mineral and fragrant wine with bright citrus, pear and apple flavours, tremendous persistence, and an “electric” finish

The Pinot Gris grapes that created this beautiful wine came from established vineyards in the Gibbston Valley (56%) with 44% sourced from Lowburn.

Following a mild winter, the 2019-2020 growing season was generally cool natured. February was wet with double the average amount of rainfall and March followed with less rainfall but it all fell over the same week. March was one of the coolest in recent times which slowed the final ripening period. Yields were normal with minimal disease pressure and they had the benefit, particularly in Gibbston, of the classic long hang time.

Each block was harvested at optimal ripeness in April in order to achieve a wine with aromatic freshness and a rich texture. A combination of stainless steel tanks (for Gibbston) and old French oak barrels (for Lowburn) were used for fermentation and settling before being bottled on October 6th. Milk products were used for fining. Therefore this wine is suitable for vegetarians but it’s not vegan.