• Dry style
• Subtle oak
• Nashi pear
• Lingering finish

"Classic Otago Gris bouquet with a mix of white spice and green pear skin, the apples and a lees lager quality. As the wine opens up on the palate the texture from acidity, lees and ripe fruits fold in together adding complexity and mouthfeel. Dry, taut, youthful and delicious. A wine for any occasion with or wothout food. Don’t chill too much please. Best drinking from 2023 through 2027+" Cameron Douglas, Master Sommelier, Dec 2022

"Fresh, vibrant wine with apple, pear, quince and struck flint flavours with subtle oak and yeast lees influence. Ripe flavours with good varietal identity. Good drinking now but no rush" Bob Campbell, Master Sommelier, Dec 2022

Picked across a 7 day window in wonderful conditions, the earlier fruit showcased fresh nashi pear and slatey minerality through a clean tank ferment. The later picked fruit was barreled down and fermented to bring a depth of flavour, texure and palate weight to the wine adding notes of sweet spice, and poached pear dessert. The combination of the two parcels leads to a wine of purity and complexity, with balance and a lingering finish.

Planted on a combination of Lochar stony gravels located on the top terrace above the winery and shallow sandy loam soils on the flats below.

A mild winter and spring provided ideal conditions at budburst and for flowering into December. No real wind or frost events allowed for excellent vine health and growth, with the strongest canopy we’d seen for years. The season was shaping up to be warmer than average, with expectations of an earlier start date to harvest, however the heat dropped off and a timely rainfall in the beginning of February returned us to our historical mean start date. During harvest we enjoyed extremely settled weather providing a wonderful picking window to bring in clean fruit of exceptional quality across the estate.

Grapes were gently pressed and settled overnight before racking into a combination of fermentation vessels with 25% fermented naturally in large oak barrels. The wine was then aged on light fluffy lees for 4 months to incorporate a textural element to the wine.