Neck Of The Woods Central Otago Pinot Gris 2021

Neck Of The Woods Central Otago Pinot Gris 2021Dry style Nashi pear Spring blossoms Finely textured "A rather pretty wine with a bouquet of spring blossoms and green pear, nashi and white nectarine then white spiced apple suggestions. A fine lees quality adds depth and complexity and a light stony mineral quality adds purity and finesse. On the palate a core of white fleshed fruit and sweet citrus flesh with a youthful acid line enhancing the white spice. The texture is satin smooth with a gentle

• Dry style
• Nashi pear
• Spring blossoms
• Finely textured

"A rather pretty wine with a bouquet of spring blossoms and green pear, nashi and white nectarine then white spiced apple suggestions. A fine lees quality adds depth and complexity and a light stony mineral quality adds purity and finesse. On the palate - a core of white fleshed fruit and sweet citrus flesh with a youthful acid line enhancing the white spice. The texture is satin smooth with a gentle warmth from the alcohol. Lengthy, balanced finish offering excellent drinking from 2021 through 2025+" Cameron Douglas, Master Sommelier, 2021

Nashi pear, apple blossom, citrus, sea salt and a hint of sesame on the nose with fresh pear to follow on the palate. White blossom and refined stone fruit on the front palate leads to a finely textured mid-palate that finishes long and fresh.

Parcels of fruit were hand-picked from the Locharburn vineyard in the Pisa subregion on the 31st March 2021. The pristine whole bunches were foot-stomped before they were loaded into the press and the juice was gently extracted over a three-hour cycle with one press cut at the end. The juice was settled in tank overnight before being racked to a stainless steel tank (80%), and the pressings (20%) were fermented separately in neutral oak barrels. The stainless steel ferment was kept cool at 14 degrees whilst the barrels were left to their own devices reaching warmer temperatures which is particularly important for a drier style of wine. The wine in barrel was kept on lees for 3.5 months with no stirring and the stainless component was racked off gross lees two months post-fermentation. We choose this winemaking approach in order to capture the essence of an exemplary growing season for Pinot Gris. The resulting wine is complexly layered with great ageing potential and endless food pairing possibilities.