• Dry style
• Nashi pear
• Mandarin
• Fleshy texture

"Beautifully ripe and classically expressed with Nashi pear, rockmelon, apple and citrus peel aromas, it's succulent and gorgeously rounded in the mouth offering excellent fruit purity and fleshy texture. Elegant and flavoursome at the same time, making it fabulously drinkable. At its best: now to 2024" Sam Kim, Wine Orbit, Oct 2021

"Surprising wine after six months; some round fruit showing already, backed by some texture in the mouth.  Promises very well for this wine after Christmas as it unfolds with the warmer weather. Already enjoyable in its fresh stage and; looks a top Pinot Gris to come into 2023" Pete Saunders, 2021

"Our 2021 vintage Pinot Gris promises to be one for the books. Elegant in the glass, it has an inviting pale straw hue with tantalising aromas of white nectarine, pear drops and citrus flowers. Deliciously rounded and full, it expresses ripe pear, mandarin and melons with hint of exotic spices. Lingering and textured, enjoy a fine acidity that finishes clean and pure" Tim Adams, Winemaker

The wine is crafted from grapes grown on the estate-owned Brookdale Vineyard planted with clones 2-15, 2-21 and KWV40a. Each provides a slightly different flavour profile, 2-15 – Ripe citrus and minerality, 2-21 – Stone fruit and weight, 40a – Florals, pear/quince, and musky spice.

Marlborough’s 2021 vintage story is one of low crops and “exceptional” wines. The silver lining of lower crop levels was the fruit quality, overtly aromatic and multi-layered flavour levels with great balance and structure as well. A cool start to the growing season coincided with an early budburst and some very cool conditions throughout September. The impact on bud burst was a reduced number of bunches on the vine. Cool weather and lower than average rainfall in December also contributed to smaller berry sizes. Warm conditions and lower than average rainfall in February and March progressed the ripening of the lower yielding vines at a faster rate than previous years. Conditions for harvest were ideal with grapes being picked in late March, at optimum physiological ripeness.

The fruit was taken to the winery and gently pressed. The free run portion was fermented in two tanks, one with an aromatic yeast the other with a textural yeast strain. A small portion was put into 500 litre puncheons and allowed to ferment naturally. Post fermentation the three batches were blended and left on light lees. Regular stirring imparted a creamy richness and round mouth feel.