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Ships within 48 hours · Estimated delivery Sep 12 - Sep 17
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Description
Quartz Reef Single Vineyard Central Otago Pinot Gris 2023An appealing bouquet of peach, citrus peel and thyme is followed by a firm palate of floral and soft citrus notes. Focused and balanced, drinking beautifully now, with excellent aging potential. This wine is from our BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub region of Central Otago. The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are
An appealing bouquet of peach, citrus peel and thyme is followed by a firm palate of floral and soft citrus notes. Focused and balanced, drinking beautifully now, with excellent aging potential.
This wine is from our BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland soil with an elevation of 217 - 264 metres, on 44.55° south.
The growing season was a real “box of chocolates” as we experienced variable weather and climactic conditions as well as variable flowering and fruit set. Budburst began on September 23rd. We experienced long slow flowering starting on November 28th lasting for three weeks. From the beginning of January through to late February the temperature really heated up with days topping 35 degrees Celsius in Bendigo. First pick for the sparkling wine was on the 24th of February. The majority of our fruit was harvested by the end of March with our Pinot Noir picked on March 30th and the Pinot Gris a little later. Reflecting on a good year and great team we look forward to the coming winter to reset for another trip around the sun.
Hand-picked in ideal condition and ripeness on the 29th of March, 6th - 17th of April. Whole bunch pressed, minimum settling followed by natural fermentation and aged on yeast lees for 10 months during which full malolactic fermentation occured.
Food Pairing: The perfect accompaniment for our modern south pacific cuisine.
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