Gisborne was finally blessed with an extraordinary fantastic vintage, the best since 1998, possibly better. The lovely dry warm weather produced fruit in absolutely perfect balance, with the sugar and acid content of the grapes being in harmony. The fruit was harvested in pristine conditions. Cool fermented in stainless steel with a mix of aromatic yeasts. Racked post ferment and left on light lees, enhancing the creamy texture of the wine and adding complexity. This wine can be enjoyed now but will develop more complexity with careful cellaring.
This Pinot Gris displays intense ripe pear with aromatic spicy notes, the palate is creamy and textural, creating a lengthy and harmonious finish.
Jane De Witt