"Beautifully ripe and fragrant, the inviting bouquet shows yellow stone fruit, baked pear and floral characters with hints of spice and clove honey notes. The palate is succulent and elegantly opulent, and displays delectable fruit flavours backed by refreshing acidity. A generously flavoured pinot gris offering excellent drinking. At its best: now to 2019" Sam Kim, Wine Orbit, June 2017

"Bright, light golden-hued yellow colour with some depth, a little lighter on the rim. This has an elegantly proportioned nose with good depth and a firm core of savoury yellow stonefruits with subtle tropical fruit and honied notes, along with hints of musk and marmalade, and botrytis-like talc. The nose has a steely freshness. Medium-dry to taste and medium-full bodied, the palate has flavours of savoury yellow stonefruits, tropical fruits and honey, entwined with musk and marmalade notes. The flavours show good depth and richness, with a concentrated core. The wine flows along a light, grainy-textured line with soft, integrated acidity, leading to a moderately long, savoury fruited finish with honied nuances. This is a concentrated and rich medium-dry Pinot Gris with savoury stonefruit and tropical fruit flavours entwined with honey, musk and marmalade notes on a soft, grainy-textured palate. Match with Middle Eastern cuisine over the next 3 years. Fruit from the Waipara terraces, cool-fermented in stainless-steel to 13.5% alc. and 6 g/L RS, the wine aged on lees" Raymond Chan, Jul 2017

A delicate, straw gold in the glass with a beautifully ripe and fragrant nose. This inviting bouquet shows yellow stone fruit, baked pear and floral characters with hints of spice and clove honey notes. The palate is rich up front with abundant citrus & stone fruit. Full round & smooth balanced by good structure & a spicy finish. Succulent and elegantly opulent backed by refreshing acidity. A generously flavoured Pinot Gris.

Grown on the free draining Waipara terraces. The 2016 vintage in this area had very warm daytime temperatures, tempered by cool nights and a very dry autumn allowed for gradual and even ripening of fruit, provided the ideal conditions for creating intense flavours. After cropping at low levels, with minimal handling of fruit during processing and a gentle pressing the juice was fermented in stainless steel at cool temperatures & aged lees. The peak drinking for this wine will be 2016/18 but it will also continue to develop for a further 5 years.

Food Pairing: Lightly spiced Asian food. We suggest a chicken curry with a coconut cream sauce or crispy Thai pork and vegetables rolls