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Awarded 90/100 Points Awarded 4 Stars Awarded 4 Stars Awarded 4 Stars
Gibbston Valley Gold River Central Otago Pinot Gris 2015

Gibbston Valley Gold River Central Otago Pinot Gris 2015

Hand picked and whole bunch pressed to preserve purity...


Awarded 90/100 Points

Sam Kim Wine Orbit

Awarded 4 Stars

Raymond Chan

Awarded 4 Stars

Micahel Cooper

Awarded 4 Stars

Dish Magazine


" A lovely elegant rendition, the bouquet shows white nectarines, fresh pear, lemon pith and floral characters with flinity complexity. The palate is juicy and virbant, amd delivers delicate fruit intensity and birght acidity, leading to a lingering crisp finish. The wine combines elegant fruit intensity with subtle savoury complexity, making it a lovley food partner. At its best: now to 2018" Sam Kim Wine Orbit

"Brilliant, very pale straw colour, very pale on the rim. The nose is very fresh and tightly bound with finely concentrated aromas of white stonefruits and white florals, with a subtle core of nuts and honeysuckle, revealing nuances of minerals. Off-dry to taste and medium-full bodied, this has a tight and crisp mouthfeel with a soft core of white stonefruits and white florals, enriched by honeysuckle elements. The palate richness is balanced by refreshing acidity and the wine follows a light, dry, gently-textured line with some grainy grip. The flavours recede as the wine carries to a dry, light, nuanced finish. This is a softly fresh, off-dry Pinot Gris with subtle white stonefruit, floral and honeysuckle flavours and a dry, fine textured mouthfeel. Serve with seafood and poultry dishes over the next 3 years. Fruit from the ‘Ardgour’ vineyard, Bendigo, from 11 y.o. vines, WBP and cool-fermented in stainless-steel to 13.5% alc. and 8 g/L RS.: Raymond Chan

Brilliant, pale straw colour. A very fresh nose with floral and stonefruit notes. The palate is full, with a clean fruit character and refreshing acidity. With plenty of depth, it finishes off dry and long.

Fruit came into the winery in an excellent state. It was hand picked and whole bunch pressed to preserve purity; then cool fermented. Fermentation in stainless steel was stopped when just off dry.


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