Vineyard Notes

The grapes come from our Loveblock Farm in the Lower Awatere sub-region of Marlborough. Half the grapes for this wine are from the valley floor – the alluvial nature of the soil here gives the wine weight and power. The hillside provides the rest of the fruit, with the clay base giving the wine its aromatics and linearity.

The grapes were harvested in March, yielding seven tonnes per hectare.

Vinification

In making dry Pinot Gris, we have to manage the vine to give physiological ripeness at low brix so that the wine is not overly alcoholic. Organics does this for us, with the competition from the wild flowers and grasses forcing the vine to struggle.
Once the grapes were deemed ripe the fruit was machine harvested and membrane pressed immediately. No preservatives were added in the field. The juice was then gel floated and inoculated. This was followed by cool fermentation with an aromatic yeast to optimise the aromatics and the wine was allowed to go to dryness. Once finished, the wine was evaluated, blended, stabilised and bottled in October 2014.

Tasting Notes

Colour: Pale with golden touches.

Aroma: Delicate aromas of rockmelon, green tea and lime that yield to additional layers of pear and prosciutto-wrapped melon.

Palate: Beautiful fruit notes underscored with lingering texture, mouthfeel and complexity.

Food match: A wine to enjoy with delicate Asian flavours, seafood of all sorts or just simply with a friend.

Organic Status: Certified organic – BioGro #5266.

Cellar: 2 to 3 years.

Awards

2015 NZ Organic Wine Awards: Gold Medal

2016 Winestate Wine of the Year Special Edition: 4 stars

2016 IWSC: Bronze


Analysis

Alcohol 13%
pH 3.5
TA 5.5 g/l
Residual sugar 2.6 g/l

 

 

Winemaker: Kim Crawford

Tasted: November 2014

Download these tasting notes
2013 MPG FT

Vineyard notes:

The grapes come from our Loveblock farm in the Lower Awatere sub region of Marlborough.  Half the grapes for this wine come from the valley floor and due to the alluvial nature this gives the wine weight and power. The hillside provides the rest of the fruit and the clay base up there gives the wine its aromatics and linearity.

The grapes were harvested in March yielding two tons per acre.

Vinification:

In making dry Pinot Gris, we have to manage the vine to give physiological ripeness at low brix so the wine is not overly alcoholic. Organics does this for us with the competition from the wild flowers and grasses forcing the vine to struggle. Once the grapes were deemed ripe the fruit was machine harvested and membrane pressed immediately. No preservatives were added in the filed. The juice was then gel floated and inoculated, cool fermentation with an aromatic yeast to optimise the aromatics followed and the wine was allowed to go to dryness. Once dry the wines from the hill and valley floor were evaluated, blended, stabilised and bottled in December 2013.

Tasting Notes:

Colour: Pale with golden touches.
Aroma: Floral with ripe pineapple, lychee and stone fruit.
Palate: Poached pear and red pomolo/blood orange with good mouth feel, crips acidity and a lingering finish.

Organic Status: Certified Organic NZ/AU/EU

Cellar: 2-3 years


Analysis:

Alcohol 13.7%
pH 3.6
TA 6 g/l
Residual sugar Nil

Food Match:

Crying out for seafood and delicate Vietnamese and Cambodian food.

Winemaker: Kim Crawford

Tasted: June 2014

Download these tasting notes

2012 MPG FT

Vineyard notes:

The grapes come from our Loveblock farm in the Lower Awatere sub region of Marlborough. Half the grapes for this wine come from the valley floor and due to the alluvial nature this gives the wine weight and power. The hillside provides the rest of the fruit and the clay base up there gives the wine its aromatics and linearity.

The grapes were harvested in March yielding two tons per acre.

Vinification:

In making dry Pinot Gris, we have to manage the vine to give physiological ripeness at low brix so the wine is not overly alcoholic. Organics does this for us with the competition from the wild flowers and grasses forcing the vine to struggle. Once the grapes were deemed ripe the fruit was machine harvested and membrane pressed immediately. No preservatives were added in the field. The juice was then gel floated and inoculated, cool fermentation with an aromatic yeast to optimise the aromatics followed and the wine was allowed to go to dryness. Once dry the wines from the hill and valley floor were evaluated, blended, stabilised and bottled in December 2013.

Tasting Notes:

Colour: Pale with golden touches.
Aroma: Floral with citrus flower notes
Palate: Granny smith and Nashi pear the wine is Pinot Grigio in style with a lifted flavour profile. Cantaloupe and citrus shine through on the back palate

Organic Status: Certified Organic

Cellar: 5-7 years


Analysis:

Alcohol 12.5%
pH 3.5
TA 4.9 g/l
Residual sugar Nil

Food Match:

Sashimi, oysters, soft shell crab, lemongrass based dishes and new season asparagus.

Winemaker: Kim Crawford

Tasted: November 2013

Download these tasting notes