The grapes come from our family-owned Loveblock Farm in Lower Dashwood, Marlborough. Relatively unique in Marlborough, these grapes were sourced entirely from our organic Woolshed estate vineyard. Here, the vineyard soils are alluvial silt over stone. Organic management reduces the vigour of the vines, reducing berry size and hence overall yields. The grapes were harvested in March yielding seven tonnes per hectare.
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. Organic management 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 to reduce the grape phenolics). The juice was then floated and inoculated. This was followed by cool fermentation with an organic yeast, in order to optimise the aromatics, and the ferment was stopped when deemed in balance. Once finished, the wines were stabilised and bottled in June 2018.
Colour: Pale with golden touches.
Aroma: Delicate aromas of rockmelon yield to additional layers of Nashi pear and prosciutto-wrapped melon.
Palate: Beautiful melon and fruit notes are underscored with lingering texture, mouthfeel and linear acidity.
Food match: A wine to enjoy with delicate Asian flavours, seafood of all sorts or just simply by itself.
Organic status: Certified organic – BioGro #5266.
Vegan status: Vegan friendly.
Cellar: Up to 10 years.
Winestate, BEST OF NEW ZEALAND Awards 2019: 4.5 Stars
Winestate, BEST OF NEW RELEASES Awards 2019: 4.5 Stars
Winestate, New Release Special Edition Awards 2018: 4.5 Stars
Winestate, BEST OF VARIETAL/STYLE Awards 2019: 4 Stars
Winestate, Organic Tasting 2019: 4 Stars
Cuisine, Issue #193: 4 Stars
2018 IWSC International Wine and Spirits Competition: Silver
2018 New Zealand Aromatic Wine Competition: Silver
Cameron Douglas MS, The Shout (Aug 2018): 89 Points
The Wine Front: 89 Points
2018 New World Wine Awards: Bronze
TA 6.0 g/l
Residual sugar 7.1 g/l
|Winemaker: Kim Crawford
Tasted: June 2018