Winemaking and Viticulture Weather conditions leading up to the 2021 harvest were typical of a Hawke’s Bay summer – warm sunny days with moderately cool nights. As autumn arrived the season became cooler yet remained dry, providing ideal ripening conditions.
The Woodstock Vineyard is a cooler, later-ripening site that allows the grapes to develop maximum aroma and flavour while preserving natural acidity. Winemaking was strongly focused on enhancing the perfumed/spicy aromatics and delivering the balance and texture so crucial to good Pinot Gris. The fruit was given some skin contact before being gently pressed and the juice barrel fermented in old 500 litre French oak puncheons. A small amount of residual sugar was retained to balance the acidity and the wine bottled early to capture its youthfulness and vitality.
The Wine Aromas of ripe pears, stone fruit and sweet, exotic spices are evident on the nose. The wine is rich and round in the mouth with excellent concentration of flavour balanced by refreshing acidity and a gently drying texture.
Its opulent mouthfeel and richness make it a great drink to share with friends or enjoy with Asian inspired dishes or seafood.
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