Single-site Pinot Gris. 5182 is the vineyard number given by BioGro New Zealand following the organic certification of the original vineyard. Anna and Jason Flowerday are passionate about aromatic varieties and particularly those from Alsace so it was only a matter of time until they took on the challenge of Pinot Gris. They replanted a section of the old block at TWR with the Berry-Smith clone (also known as Larkham clone) of Pinot Gris. They chose this particular clone for its low cropping, small bunches and small berries as they felt it would deliver the best quality fruit. The TWR Pinot Gris is Certified Organic. All fruit was hand-picked and hand-sorted. The grapes were destemmed, crushed then air bag pressed; some parcels had lengthier skin-contact time. Free run and pressings were fermented separately. Fermentation: 80 % stainless steel, 20% in old French oak for texture and complexity. The tank portions underwent slow, cool ferments to retain aromatics. Barrel ferment parcels were carried out in large format neutral oak on full lees, lees-stirred regularly. All parcels given time on ferment lees to provide texture and complexity. This wine has not been fined and is suitable for vegans and vegetarians and anyone else who loves authentic, truly hand-made wines.
This wine is finely structured with great purity and length of flavour and a lovely fleshiness. Lifted aromas of nashi pear, raspberry, red apple and white florals follow on to flavours of the same along with savoury undertones which are balanced by fine, supple texture and lingering minerality. This release is a dry style which has concentration, balance and great texture with layers of flavour.
2016 was an exceptional vintage in Marlborough, characterised by a warmer and drier than average summer. It has resulted in very balanced, fleshy wines with lovely purity and ripe, juicy acidity. This 2016 Pinot Gris is enjoyable to drink now and will also benefit from careful cellaring for 3 - 7 years.
Fruit Source: TWR home block
Harvest Date: 22nd and 29th March 2016
Cellaring Potential: 3-7 years
Production: 766 cases
Residual Sugar: 5.5g/L
Alc 13.5% vol pH 3.26 TA 6.0g/L