• Dry style
• Yellow pear
• Ginger spice
• Plump & juicy

"Certified organic, this is one of the region’s most distinctive Pinot Gris. The impressive 2022 vintage was estate-grown and mostly handled in stainless steel tanks, but 40 per cent of the blend was fermented with indigenous yeasts and lees-aged for three months in seasoned French oak puncheons. Bright, light lemon/green, it is invitingly scented and mouthfilling, with generous stonefruit flavours, hints of spices, balanced acidity, and very good complexity, vigour and harmony. Already delicious, it is a fully dry style" Michael Cooper, Dec 2022

"Fragrant with a core of green skinned pear then apple, some pressed white flowers and a core of dry stone minerality with a light leesy autolysis note. Pure, ripe, fruity and fleshy textures touch the palate first, medium+ acidity with gently warming alcohol. Nice weight with a satin cream texture" Cameron Douglas, Master Sommelier

"The 2022 Pinot Gris is rich and expansive. It does not rely on residual sugar for its completely dry, full, textural interpretation of the grape. It is ripe and round with fermentation in older French barriques softening its edges and developing its curves. The wine is not heavy, however. Marlborough’s cooler climate provides a crip conclusion, freshness of fruit and floral notes amid the variety’s natural spice, ginger and pear flavors. Produced from organic fruit and showing a sensitive hand, this is a Pinot Gris I can get behind. Approachable from the off" Rebecca Gibb, Master of Wine, Vinous, Apr 2023

Rich, vibrant and perfumed with classic cool climate Pinot Gris aromatics of ripe yellow pear and ginger spice. The palate is plump and juicy, yet refined, elegant and dry.

Sourced from our our clay-rich Raupo Creek vineyard, which has a gentle north-west facing aspect, settled in the centre of the Omaka Valley. This vineyard is managed following Organic and Biodynamic principles.

2022 will be remembered for its challenging nature, which kept us on our toes after a run of remarkably effortless vintages in a row. Dry, stable weather and over flowering lead to an abundant fruit set, and with consistent small rain events we enjoyed fantastic vigour across the whole vineyard. Leading into the harvest period the region endured some significant rainfall events, which increased berry and bunch size, but also disease pressure, unfortunately. Luckily we had an excellent team working tirelessly in the vineyard to mitigate this and also crop thin throughout the whole vineyard, with an extra focus on the Pinot Noir. We started picking Pinot Noir on 16th March and finished picking with a botrytis style Riesling on 19th May. It must be said, after the early and fast and furious nature of the previous vintages, a vintage that was a touch later and spread out between each variety was really welcomed. With a great picking team and a focus solely on the Raupo vineyard, we were able to pick each plot before any real disease pressure took a hold.

The fruit was picked in the early morning to preserve quality and freshness of the fruit. It was loaded into the press, without crushing, and gently pressed to settle overnight naturally. The next morning, it was racked, taking light lees, to a stainless steel tank and neutral puncheons to undergo wild fermentation. It remained in puncheons, on lees, for three months after fermentation to age. During this time malolactic fermentation was completed, naturally. The components were then racked and blended in a small stainless steel tank. The wine was then filtered prior to bottling.