Waiata Waipara Pinot Gris 2019

Description

• Dry style
• Spiced pear 
• Custard & ginger
• Lingering finish

This amazing Pinot Gris is a delicate pale yellow/gold in colour. A strongly aromatic, perfumed nose delivering fruit aromas of ripe nashi pear, honeysuckle and quince. Fermentation esters and a delightful spicy note further enhance the fruitiness of this aromatic wine. The palate is full and lush with ripe fruit flavours delightfully counter balanced by a soft phenolic structure that imparts a sense of opulence. Apple, custard and quince flavours complexed with a touch of ginger provide an exciting combination of tastes that linger on the palate. A wine of great intensity and length.

Made of 100% Pinot Gris variety in Waipara Valley, North Canterbury. The Waipara Valley is snuggled in the lee of the Teviotdale hills that provide protection from cool easterly winds but are open to the warming northwest winds. The protective Southern Alps ensure low rainfall, abundant sunshine and often very warm summers. The hot, dry nor’wester winds are tempered by the cooling sea breezes and the occasional cold southerly fronts.

The 2019 Vintage in Waipara, North Canterbury was exceptional. Rainfall in the summer/autumn was only half that of the previous season and it fell at the perfect time for vine health. The lower rainfall meant that disease pressure was greatly reduce, allowing all fruit to be picked in pristine condition. The season in Waipara was also the coolest of any of the major regions in NZ. This coolness has had the effect of enhancing fruit flavours and creating wines of great elegance.

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. It was very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using a pairing of two yeast, one that enhances esters and mouthfeel and one that imparts freshness and varietal typicity in Pinot Gris. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.