Framingham Marlborough Pinot Gris 2023

Framingham Marlborough Pinot Gris 2023"Lush, tree ripened white peach, pear and Gala apple flavours make this gently luscious wine very appealing. Great varietal definition" Bob Campbell, Master of Wine, The Real Review, Jan 2024 "A very tempting dry expression of Gris with core flavours of fresh and preserved apples and pears, theres a light cider and sweet lager quality note highlighting the use of lees, theres also a light citrus quality adding breadth across the flavour spectrum.

"Lush, tree-ripened white peach, pear and Gala apple flavours make this gently luscious wine very appealing. Great varietal definition" Bob Campbell, Master of Wine, The Real Review, Jan 2024

"A very tempting dry expression of Gris with core flavours of fresh and preserved apples and pears, there’s a light cider and sweet lager quality note highlighting the use of lees, there’s also a light citrus quality adding breadth across the flavour spectrum. Moderately weighted with medium+ acid line, some tension from the phenolics accentuating the citrus and youthful side of the wine, and fruit flavours along with spice notes that bring together the wines attributes very nicely. Well made, a food wine with best drinking from 2023 through 2026" Cameron Douglas, Master Sommelier, Nov 2023

"Notes of sliced apples, cooked lemons, dried herbs and stones. Creamy and lightly waxy on the palate, with a medium body and polished texture. From organically grown grapes. Vegan. Flavorful finish. Drink now. Screw cap" James Suckling, Jamessuckling.com

Aromatics of red apple, nougat and flinty savoury elements. Intense, richly textured, and supple palate with elements of stone fruit whilst finishing with vivid quartz like persistence.

Framingham Marlborough Pinot Gris draws inspiration stylistically from the Alsace region of France. We focus heavily on the texture by picking grapes late to impart some inherent richness and using seasoned wood and lees aging to enhance mouthfeel.

Handpicked fruit underwent two different treatments. 80% was whole bunch pressed whilst the remainder was destemmed and kept on skins for 12hrs before being pressed off. Juices were treated oxidatively and underwent fermentation spontaneously in old oak barriques (70%) and stainless steel (30%). Components were aged on full ferment lees for 5 months prior to blending and bottling.