Wai Wai Marlborough Pinot Gris 2021

Wai Wai Marlborough Pinot Gris 2021Dry style Nashi pear & apricot Subtle spice Fresh acidity "Delightfully fruited and elegantly fragrant on the nose with apricot, Nashi pear, white floral and subtle spice aromas, it's juicy and rounded in the mouth displaying youthful fruit flavours together with smooth mouthfeel and refreshing acidity" Sam Kim, Wine Orbit Jan 2022 Straw yellow with light orange hues. Fragrant orange blossom and apricot and nashi pear. Juicy and a rounded mouthfeel

• Dry style
• Nashi pear & apricot
• Subtle spice
• Fresh acidity

"Delightfully fruited and elegantly fragrant on the nose with apricot, Nashi pear, white floral and subtle spice aromas, it's juicy and rounded in the mouth displaying youthful fruit flavours together with smooth mouthfeel and refreshing acidity" Sam Kim, Wine Orbit Jan 2022

Straw yellow with light orange hues. Fragrant orange blossom and apricot and nashi pear. Juicy and a rounded mouthfeel with ripe apple and pears and a touch of spice. Clean fresh acidity.

Fruit from the Upper Wairau Valley, with small parcels from Kaituna, on the northern bank of the Wairau River come together for the 2021 blend.

Harvest 2021 was about 8 days earlier than 2020 and kicked off on March 9th and was complete in 4 weeks finishing on April 9th. No two vintages are the same and this year the difference was the lower yield. Springtime flowering conditions weren’t favourable with cooler weather than usual leading to a large reduction in yield. Some late spring frosts occurred affecting some localised areas of Marlborough and contributed to the lower yielding 2021 vintage. However, we had great weather throughout the ripening period, lots of sunshine and cooler nights, and very little rain so there was no disease pressure and all varieties achieved fantastic ripeness and flavours, albeit small volumes.

Clean, cold settled juice was fermented at approximately 16°C for 3 weeks with a blend of aromatic and texture producing yeasts until the correct balance was achieved. After fermentation the wine was held on solids for another 2 months to enhance weight and texture before racking and blending. The wine was stabilised without the need for extra fining before final crossflow filtration to prepare for bottling.

Food Pairing: Great on its own or pair with a Thai chicken curry or a pear, walnut and cheese salad.