Paddy Borthwick Wairarapa Pinot Gris 2025

Description

Apricot, Dry, Oak

"It's splendidly ripe and inviting on the nose with poached pear, mango, Gala apple, and warm spice aromas. The palate delivers excellent weight and succulent fruit intensity, beautifully supported by silky texture and fine acidity, finishing delectable and lingering. At its best: now to 2028" Sam Kim, Wine Orbit, Dec 2025

"This dry Pinot Gris showcases concentrated, lush fruit, intermixing floral and honey notes with enticing spice, highlighting varietal character and an oily texture" Candice Chow, Wine Chat

"Varietal and very fruity bouquet with a concentration of pear and apple flesh scents then some white spice and white florals, some dandelion and white pepper. Medium weight with a satin-cream mouthfeel, flavours of white fleshed fruits touch the palate carried along with acidity and youthful freshness. Well made with a lengthy leesy finish. Best from 2026 through 2028+" Cameron Douglas, Master Sommelier, Dec 2025

Perfumed aromas of apricots, nectarines, and green pears. A rich mid-palate displaying mild oak influence. The wine finishes dry and crisp with lingering hints of warming spice.

Established in 1996, proudly family owned and managed, Borthwick Vineyard produces wines that are a direct reflection of the Gladstone region, New Zealand. Ancient stony, alluvial soils, a cool climate, sustainable practices and minimal intervention in the vineyard and winery, mean our wines display distinctive single vineyard characteristics.

The growing season for the 2025 vintage saw an early budburst with high growing degree days resulting in an earlier than usual harvest. 2025 provided a long dry summer and resulted in a harvest that allowed us to pick the grapes when fully ripe and in optimal condition. Fantastic flavour across all the white wines and intense colour in the reds.

Pinot Gris is the new variety in the vineyard for Borthwick Estate, planted in the springs of 2006 and 2007, we chose some of the newest planting material in New Zealand and grafted on to a rootstock that makes the vine work hard to access nutrients and water. The struggle of the vines allows us to restrict the crop load to a minimum, practicing extensive shoot and fruit thinning to ensure the vine is balanced. Acidity is a key factor when choosing to harvest our Pinot Gris; picking decisions are made to ensure there is an acid structure to the wine.

The harvested fruit was processed quickly into tank to retain the vibrant aromas and fresh acidity. The juice is then split into two parcels, one of which is run into older French oak barrels, while the other remains in tank. The tank portion is fermented slow and cool to retain the varietal characters of Pinot Gris, while the barrel ferment is undertaken at warm temperatures to build palate weight. The wines are aged on yeast lees for nine months before blending, fining and filtration.