Babich Marlborough Pinot Gris 2021
- Dry style
- Partial barrel-ferment
- Apricot & pear
- Ginger & spice
Pear and ginger followed by orange blossom and apricot. Creamy weight on the entry and initial flavours take the lead from the nose, with pear and ginger to the fore. Also notes of tangerine and some biscuit complexity. A hint of peach schnapps lingers on the finish.
Six hours skin contact and 48 hours lees stirring prior to clarification and ferment. 85% Tank and 15% old oak barriques. A small amount of wild ferment, but mostly inoculated. Fermented at various temperatures (10-22°C).
Food Pairing: Works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Babich Marlborough Pinot Gris 2021
Babich Marlborough Pinot Gris 2021
- Dry style
- Partial barrel-ferment
- Apricot & pear
- Ginger & spice
Pear and ginger followed by orange blossom and apricot. Creamy weight on the entry and initial flavours take the lead from the nose, with pear and ginger to the fore. Also notes of tangerine and some biscuit complexity. A hint of peach schnapps lingers on the finish.
Six hours skin contact and 48 hours lees stirring prior to clarification and ferment. 85% Tank and 15% old oak barriques. A small amount of wild ferment, but mostly inoculated. Fermented at various temperatures (10-22°C).
Food Pairing: Works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.
Original: $65.67
-65%$65.67
$22.98Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Partial barrel-ferment
- Apricot & pear
- Ginger & spice
Pear and ginger followed by orange blossom and apricot. Creamy weight on the entry and initial flavours take the lead from the nose, with pear and ginger to the fore. Also notes of tangerine and some biscuit complexity. A hint of peach schnapps lingers on the finish.
Six hours skin contact and 48 hours lees stirring prior to clarification and ferment. 85% Tank and 15% old oak barriques. A small amount of wild ferment, but mostly inoculated. Fermented at various temperatures (10-22°C).
Food Pairing: Works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.
