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Pinot Gris Hot Picks
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The last few vintages of this wine have got silver medal after silver medal - the 2009 had no less than seven - the 2011 has had two already, but now the fine folk at Terrace Heights Estate can hold their heads up high as the 2011 has finally been awarded a well deserved "Excellent" gold medal equivalent at the Marlborough Wine Show recently. And it was one of only three Pinot Gris to be awarded such status. Well done guys.
We have always thought this wine to be deserving of gold medals. It has been a favourite of ours and our customers for quite some time now. Repesenting great value in Pinot Gris it is full of figs, pears, apples and nougat with a fantastic nutmeg spice coming through on the finish. It is rich and weighty yet sits at the drier end of the spectrum. A really nice Pinot Gris.
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The new 2011 pinot gris from the maestro is superb. Grown in the Waihopai and Awatere Valleys , from a fabulous vintage. A portion of the fruit was hand harvested and whole cluster pressed. The cuvée juice was fermented at low temperature with grape solids retained, to impart a creamy texture we so desparately seek in NZ Pinot Gris. "Aromas of white fleshed stonefruit and fresh pear, with a little vanilla pod, cardamom and citrus zest. The palate is pure, easy-drinking wine with a fine minerality and delicacy of structure. Stonefruit and pear flavours dominate." Another beaut from Astrolabe
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Normally $27. Daniel is the ex- chief winemaker at Seifried Estate so this Swiss born winemaker knows how to make aromatics after working in Alsace for many years. 5 Stars from M.Cooper who writes "An emerging classic. The 2010 was hand picked at 25.7 brix.Harbouring 15 per cent alcohol, it is beautifully floral, with fresh, very vibrant peach, pear and spice aromas and flavours, a hint of ginger, slight sweetness (20 grams/litre of residual sugar), and lovely purity, delicacy and richness. Also recommended by Bob Campbell in his 'Best Under $30 Category' in Gourment Traveller Magazine. Made from Sustainable fruit, hand picked with no fining. A very natural product at a steal for quallity gris.
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Here's a real find. The first vineyard in the Hakataramea Valley in South Canterbury. Grown on limestone soils and cropped at extraordinary low levels. This cool climate produces very fine aromatics and flavours including apple and pear with a hint of spice. ."The 2010 Pinot Grigio is Pasquale’s riper, bolder expression of this grape with a pronounced nose of apricots, honeysuckle, coriander seed and mace plus a hint of musk. Dry, rich and silky in the mouth, it gives plenty of peachy fruit and a long layered finish. Drinking nicely now, it should age gracefully and cellar to 2015+. " 91+/100 from Parkers Wine Advocate.
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This is Astrolabe's baby sister and is an absolute steal for the quality.( Pinot Grigio is the Italian name for what we call Pinot Gris ). 4 1/2 Stars in Wine Orbit Magazine "This is even better than last year’s, showing greater fruit intensity. It’s immediately attractive on the nose with gorgeously ripe peach, pear and floral characters. The palate is juicy and lively with a touch of sweetness and bright acidity. The tasty flavours lingers on and on. At its best: now to 2012."
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95/100 by Bob Campbell in the Gourmrt Traveller Magazine "Nautilus' Awatere Valley vineyard provided most of the grapes for this elegant wine. The grapes were hand- harvested and whole bunch pressed. A small portion ( 15% ) was fermented in old barrels with the remainder kept in tank on the yeast lees for three months. Intense fresh pear and subtle bready yeast yeast flavours with impressive purity and power. An etheral texture, good weight and a lingering finish. This is a textbook example of top Marlborough pinot gris
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A top class Pinot Gris made by Warren Gibson. Normally $28. Yvonne Lorkin- a well known Hawkes Bay wine writer writes "Pinot Gris is here to stay and the volumes out there are increasing at a rate we haven't seen since sauvignon blanc. So it's a good thing that finally our winemakers are getting their heads around the potential of the fruit and what each region and sub-region are capable of. Finally we're seeing crisp, clean intensity of flavour, textural elegance and, in a case proven by a six-vintage tasting of Bilancia's example, solid ability to age. (
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2009 is Kumeu River's twelfth vintage of Pinot Gris. They are already one of NZs top producers and each year as the vines age, the wine gains even more complexity and interest.
2009 has produced an excellent Pinot Gris. It is a little drier than previous years and this gives crisp and refreshing quality to the wine. "The aromas have typical peach and stone fruit notes tinged with the floral perfume that we have come to expect from Pinot Gris. On the palate the wine is rich and complex with an oily texture that coats the tongue and lingers on the palate, with a lovely length of flavour." Pinot Gris is a variety that goes particularly well with food, including quite intensely flavoured dishes. It is also one of the few wine styles that can handle the spiciness of chilli, so together with the sweet succulence of prawns, a nicely chilled bottle of Kumeu River Pinot Gris makes up a spectacular combination.
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Normally $24. The 2011 (4 1/2 stars) is richly scented and mouthfilling, with peach, pear and lychee flavours showing excellent depth, delicacy and balance. Slightly sweet, vibrantly fruity and youthful;, it has some spicy, gingery notes adding interest and obvious potential.
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Normally $32. Bowled out with $12 off its normal retail price this has just been named as one of only 4 pinot gris to be awarded a five star review in a big NZ Gris tasting. Also 5 stars and 18.5/20 from Raymond Chan who writes "Fermented to 13.5% alc. and 13.5 g/L rs, a small portion in barrel, given lees contact, this is bright straw-yellow colour with hues of light gold. The bouquet is fulsome with lifted, attractive aromas of ripe pears, spices, tropical fruits and honey, Medium dryish to taste, the palate features soft, weighty and near unctuous textures and flavours of aromatic spiced pears, honey and subtle minerally lees notes. There is a power and drive to the palate, the acidity in the background. Savoury, flinty, fruit flavours mark the long finish. This will match rich poultry and pork dishes over the next 3-4+ years."
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