Ant Mckenzie Theory & Practice Hawkes Bay Pinot Gris 2017
"Rich, textural pinot gris with quince, mango and tropical fruit flavours. The wine has a weighty, almost oily texture revealing a suggestion of sweetness that's nicely balanced by gentle acidity to give a dry-ish finish" Bob Campbell, Master Of Wine, Real Review, May 2018
Rich notes of tropical fruits that span the spectrum from apricot to pineapple. There is also a lifted floral and citrus note, similar to orange blossom, which adds delicacy and fineness. Some background vanilla and brioche notes from the Fuder add extra interest. The palate is full bodied and rich with a very plush texture. Palate flavours of canned peach
and suggestions of Turkish Delight all contribute interest. These layers of richness come mainly from perfectly ripened grapes allowing for some residual sugar in the wine, and the
contribution of the one year old German Fuder and warm fermentation temperatures.
Theory & Practice wines are made by consultant winemaker Ant Mackenzie working in partnership with other growers and winemakers. This range showcases the best qualities of
New Zealand’s wine regions in a contemporary style.
All fruit was machine harvested and pressed to tank. After 48 hours of settling the clear juice was transferred to 2 x 1000L German oak Fuder (40%) and tank (60%). Fermentation was undertaken with a combination of natural vineyard yeasts along with some inoculated yeasts. A small amount of malo-lactic fermentation occurred in the Fuder (30%). After four months of aging the barrels and tank were blended and the wine bottled.
Food Pairing: Enjoy this wine in casual settings and with summer salads.
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Ant Mckenzie Theory & Practice Hawkes Bay Pinot Gris 2017
Ant Mckenzie Theory & Practice Hawkes Bay Pinot Gris 2017
"Rich, textural pinot gris with quince, mango and tropical fruit flavours. The wine has a weighty, almost oily texture revealing a suggestion of sweetness that's nicely balanced by gentle acidity to give a dry-ish finish" Bob Campbell, Master Of Wine, Real Review, May 2018
Rich notes of tropical fruits that span the spectrum from apricot to pineapple. There is also a lifted floral and citrus note, similar to orange blossom, which adds delicacy and fineness. Some background vanilla and brioche notes from the Fuder add extra interest. The palate is full bodied and rich with a very plush texture. Palate flavours of canned peach
and suggestions of Turkish Delight all contribute interest. These layers of richness come mainly from perfectly ripened grapes allowing for some residual sugar in the wine, and the
contribution of the one year old German Fuder and warm fermentation temperatures.
Theory & Practice wines are made by consultant winemaker Ant Mackenzie working in partnership with other growers and winemakers. This range showcases the best qualities of
New Zealand’s wine regions in a contemporary style.
All fruit was machine harvested and pressed to tank. After 48 hours of settling the clear juice was transferred to 2 x 1000L German oak Fuder (40%) and tank (60%). Fermentation was undertaken with a combination of natural vineyard yeasts along with some inoculated yeasts. A small amount of malo-lactic fermentation occurred in the Fuder (30%). After four months of aging the barrels and tank were blended and the wine bottled.
Food Pairing: Enjoy this wine in casual settings and with summer salads.
Product Information
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Shipping & Returns
Shipping & Returns
Description
"Rich, textural pinot gris with quince, mango and tropical fruit flavours. The wine has a weighty, almost oily texture revealing a suggestion of sweetness that's nicely balanced by gentle acidity to give a dry-ish finish" Bob Campbell, Master Of Wine, Real Review, May 2018
Rich notes of tropical fruits that span the spectrum from apricot to pineapple. There is also a lifted floral and citrus note, similar to orange blossom, which adds delicacy and fineness. Some background vanilla and brioche notes from the Fuder add extra interest. The palate is full bodied and rich with a very plush texture. Palate flavours of canned peach
and suggestions of Turkish Delight all contribute interest. These layers of richness come mainly from perfectly ripened grapes allowing for some residual sugar in the wine, and the
contribution of the one year old German Fuder and warm fermentation temperatures.
Theory & Practice wines are made by consultant winemaker Ant Mackenzie working in partnership with other growers and winemakers. This range showcases the best qualities of
New Zealand’s wine regions in a contemporary style.
All fruit was machine harvested and pressed to tank. After 48 hours of settling the clear juice was transferred to 2 x 1000L German oak Fuder (40%) and tank (60%). Fermentation was undertaken with a combination of natural vineyard yeasts along with some inoculated yeasts. A small amount of malo-lactic fermentation occurred in the Fuder (30%). After four months of aging the barrels and tank were blended and the wine bottled.
Food Pairing: Enjoy this wine in casual settings and with summer salads.
