"Bright straw-yellow colour pale golden-green hues, a little lighter on the rim.  The nose is elegant and well-proportioned with fragrant aromas of white and yellow stonefruits entwined with exotic florals, a hint of honeysuckle and a suggestion of musk.  The aromatics form a well-concentrated heart and the nose builds in intensity and penetration with aeration.  Medium-dry to taste and medium-full bodied, the palate has a positive and deeply packed core with flavours of yellow stonefruits and exotic florals, along with nuances of honeysuckle, nutty lees elements and a little musk.  The fruit possesses aromatic detail and interest, with good linearity.  The mouthfeel is rounded with balanced, integrated acidity, and the wine is smooth-flowing with some underlying phenolics, power and drive, leading to a rounded, long-lingering finish.  This is a well-concentrated, medium-dry Pinot Gris with stonefruit, exotic florals and honeysuckle notes on a palate with good drive and power.  Serve with Middle Eastern and Asian cuisine over the next 3+ years.  Fruit from the ‘Johnson Vineyard’, Waihopai, and the ‘Outpost Vineyard’, Omaka, hand-picked over four passes, WBP, and fermented partially by indigenous yeasts in stainless-steel and wood with high solids to 14.0% alc. and 6.5 g/L RS" Raymond Chan, May 2018

Fruit aromas of quince, lemon, white peach and mango, with a suggestion of ginger and nougat. A powerful wine with concentrated fruit at its core. The natural acid balance is soft lending the wine a full-bodied, long and dry structure.

Viticuluture included vertical shoot positioning and shoot and bunch thinning to restrict yield.  Grapes grew on open canopies with high bunch exposure to sunlight, as Marlborough has the highest sunshine hours in NZ. The result of all of this beautiful sunshine is a a full bodied wine with mouth-filling grip and richness.

Harvesting was entirely hand-picked over four passes before grapes were whole bunch pressed for gentle juice extraction. Fermented with high solids juice by wild and cultured yeasts in wood and stainless steel tanks. Perfect for cellering, this concentrated wine will reward patience and optimum drinking will be 3-7 years from vintage date.