• French oak
• Green apple & pear
• White stonefruit 
• Dry style

"Aromas of crisp green fleshed apple, cold stone minerality, fresh roses, lime-flower and sweet meyer lemon. An off-dry wine on the palate with a rush of sweetness then flavours of citrus and white fleshed stone fruits, lime-flower and lemon. Plenty of acidity contrasts and with a naturally lower alcohol this wine is perfectly balanced and ready to drink upon purchase and through 2030." Cameron Douglas, Master Sommelier, Jun 2021

"Bright, pale yellow, slightly lighter on the rim. The nose is gently full, elegantly presented, nuances of pear, stonefruit, interweave subtle floral fragrances and a fine dusting of spices. Medium-bodied, aromas of stonefruit, pears have vibrancy and elegance, melded with white floral scent and a light dusting of spices. Textural palate build-up by fine-textured phenolics, lees aged creamy palate and richness of spices. Lively acidity brings freshness and balance to the palate. This is a flavoursome Pinot Gris with ripe fruit, spices and textural details. Match with satay chicken and Thai cuisine over the next 3-5 years. Handpicked fruit from Cairnmuir Terraces and Arthur’s Vineyards, wild yeast fermented in a combination of old French oak barrels (55%) and stainless tank. Barrels portion were fermented to dryness, a touch of residual sugar left in the tank portion and aged 7 months before the wine was blended and bottled" Candice Chow, Raymond Chan Reviews, Apr 2021

The 2019 Carrick Pinot Gris is vibrant, with juicy green apple on the nose. The palate is lively and refreshing. Lighter bodied, soft, with a nice persistence.

We believe that the elements of a good Pinot Gris are a perceived weight and texture on the palate. Made from 100% Estate Grown, BioGro certified organic, Central Otago Pinot Gris. The fruit was crushed, then pressed and fermented using wild yeast to foster complexity. It was fermented in a combination of old French oak barrels (55%) and stainless tank. The barrels were feremented to dryness, while the tank was kept with a touch of residual sugar. After 7 months of maturation, the wine was blended and bottled.