• Dry style
• Poached pear
• Ginger spice
• Zesty acidity

"It's delightfully ripe and elegantly expressed with poached pear, rockmelon, fig and subtle spice aromas, followed by a beautifully rounded palate offering juicy flavours with fleshy texture and zesty acidity. Upfront and vibrant, making it instantly appealing. At its best: now to 2026" Sam Kim, Wine Orbit, Jul 2023

"Bright, even, pale yellow. The nose is fresh and voluminous with aromas of red apple, pear drop, lily and subtle white spice. Medium-full bodied, dry-ish to taste, aromas of pear drop and apple melded with lily and a light hint of cardamon. The fruit is generous and fresh, balanced by lively acidity carried to a refreshing, juicy finish" Candice Chow, Raymond Chan Reviews, Jul 2023

"Fragrant, aromatic and enticing bouquet with scents of fresh and poached pears, white and citrus, yellow apple flesh and a flinty mineral quality. As the wine touches the palate a satin texture is replaced by the youthful acid line. As the wine becomes ambient in glass the flavours of white fleshed fruits, citrus and lees spices build. A well made wine with length and some gentle complexity, excellent with food or on its own. Best drinking from late 2023 through end of summer 2026" Cameron Douglas, Master Sommelier, Jul 2023

Aromatically alluring with stone fruit, fresh pear and a hint of ginger spice, the complex, juicy flavours are balanced with a subtle lusciousness.

Vintage 2023 in Marlborough will go down as one of the best in a decade. After some early rain, the weather settled, and we enjoyed optimal Autumn weather. Marlborough’s trademark sunshine and cool evenings, allowed for an extended ripening period, while retaining beautiful acidity in the wines. The quality of the fruit is exceptional, with intense flavours and vibrant acidity. We’re proud of our 2023 wines and look forward to sharing them with you.

Overlooking the ocean in dry and windswept Blind River, we grow our grapes in one of the harshest environments in Marlborough. Our grapes enjoy the region’s long sunshine hours, while the ocean breeze keeps things cooler and drier. Pinot Gris grapes were harvested from this site and from vineyards in the Wairau Valley, before being gently pressed and cool fermented with selected yeast strains to retain fruit flavour. The wine was aged on light lees for three months, prior to bottling.