Hunter's Marlborough Pinot Gris 2023

Hunter's Marlborough Pinot Gris 2023Dry style Nectarine Florals Wonderful depth "Aromas and flavours of pears and red apples, theres a light mineral quality and finer lees complexity. Classic to Gris is a soft lager beer note reflecting the variety and style. Medium weighted on the palate with a decent acid line and freshness, a touch of saline adds breadth across the palate with flavours of white fleshed treen fruits and a touch of citrus on the finish. Well made with best drinking

• Dry style
• Nectarine
• Florals
• Wonderful depth

"Aromas and flavours of pears and red apples, there’s a light mineral quality and finer lees complexity. Classic to Gris is a soft lager beer note reflecting the variety and style. Medium weighted on the palate with a decent acid line and freshness, a touch of saline adds breadth across the palate with flavours of white-fleshed treen fruits and a touch of citrus on the finish. Well made with best drinking from 2024 through 2027" Cameron Douglas, Master Sommelier, Mar 2024

This Pinot Gris shows pear and passionfruit characters on the nose. The palate shows floral notes with sweet nectarine fruit, enhanced by some citrus undertones. The wine has wonderful depth and complexity along with an off dry finish. This is a fragrant Pinot Gris that will age well over the next 5 years. We are proud that this wine is Certified Vegan by the NZ Vegetarian Society.

At the start of the growing season conditions was damp and humid with budburst slightly earlier than average. Some rain during the growing season provided plenty of nutrient but didn’t impact any fruit set. Mild summer conditions help with even ripening of the grapes which allowed perfect conditions for the fruit to be picked at optimum ripeness. Overall we received average yields with optimum quality fruit.

The fruit for this wine was sourced from the Rapaura sub-region of Marlborough. The grapes were harvested at different maturity levels to add complexity of the finished wine. The pressed cloudy juice was fermented in stainless steel and old French oak barrels before being blended back together for a brief period of lees aging. Oxidative juice handling techniques were employed to minimise phenolic uptake.