Dicey Bannockburn Central Otago Pinot Gris 2025
Aromas of peach, pear and ginger. The wine is supple, rounded, with hints of spice. Drink within 1-8 years.
The season began warm and wet. A strong flowering in December set a healthy crop. The back half of the season was super dry and unsettled, delaying ripening later than usual. The bonus was the extra time built a great depth of flavour in the berries.
Hand-harvested fruit was foot-stomped the afternoon of picking, left overnight, then whole-bunch pressed to horizontal fermenters. Cold-settled until indigenous fermentation began, then warmed and fermented to dry on full solids. A small addition of Riesling (10%) followed, with 7 months on full solids, no lees stirring. Bottled unfined and filtered in late November 2025.
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Dicey Bannockburn Central Otago Pinot Gris 2025
Dicey Bannockburn Central Otago Pinot Gris 2025
Aromas of peach, pear and ginger. The wine is supple, rounded, with hints of spice. Drink within 1-8 years.
The season began warm and wet. A strong flowering in December set a healthy crop. The back half of the season was super dry and unsettled, delaying ripening later than usual. The bonus was the extra time built a great depth of flavour in the berries.
Hand-harvested fruit was foot-stomped the afternoon of picking, left overnight, then whole-bunch pressed to horizontal fermenters. Cold-settled until indigenous fermentation began, then warmed and fermented to dry on full solids. A small addition of Riesling (10%) followed, with 7 months on full solids, no lees stirring. Bottled unfined and filtered in late November 2025.
Product Information
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Shipping & Returns
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Description
Aromas of peach, pear and ginger. The wine is supple, rounded, with hints of spice. Drink within 1-8 years.
The season began warm and wet. A strong flowering in December set a healthy crop. The back half of the season was super dry and unsettled, delaying ripening later than usual. The bonus was the extra time built a great depth of flavour in the berries.
Hand-harvested fruit was foot-stomped the afternoon of picking, left overnight, then whole-bunch pressed to horizontal fermenters. Cold-settled until indigenous fermentation began, then warmed and fermented to dry on full solids. A small addition of Riesling (10%) followed, with 7 months on full solids, no lees stirring. Bottled unfined and filtered in late November 2025.
