Spinyback Nelson Pinot Gris 2016
Accolades
Awarded Silver Medal
New Zealand International Wine Show 2017
Description
Look for notes of peach and honey suckle on the nose. A pleasant acidity and biscuit like texture make for a mouth-watering experience, priming the palate for food.
A perfect peritivo, try it with wedges of rock melon wrapped in prosciutto or an antipasto platter. For the main course it is a cinch with seafood, salads or lightly spiced foods.
Fruit for this wine was harvested over a 4 day period from the 12th to the 15th of April. All parcels coming from vineyards off the plain’s stony alluvial soils. Taken very early in the morning and carried in quickly while still cool, the fruit arrived at the winery to be processed with minimal crushing. Only the free run and light press juice was taken to ensure a clean lightness to the final wine. Once cold settled to obtain a clarified juice, it was fermented in stainless steel with yeast chosen for its ability to maintain primary fruit characters and impart floral ferment characters. Cool ferment temperatures of 13-15 degrees were used, also aiding flavour retention of varietal characteristics. The fermentation was stopped with only a dash of sugar remaining - just enough to enhance the fruit, but still maintain a real crispness and lightness. The wine then spent a short time on fine yeast lees before being gently stabilised and cross flow filtered in preparation for bottling.
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