Nautilus Estate Marlborough Pinot Gris 2019
This 2019 vintage Nautilus Pinot Gris is pale straw in colour, with vibrant aromas of fresh pears, quince, ginger and delicate hints of five-spice. The medium-bodied palate shows concentrated fruit flavours, with a deliciously dry finish. Delicious upon release, this wine will improve for 3-5 years post vintage.
The 2019 season started well with no significant frost issues and reasonable spring rains to develop healthy canopies. January and February were then extremely dry with virtually no rainfall for two months and warmer than average temperatures. The harvest period was very kind and we were able to be very detailed with our picking decisions. Vintage 2019 will be remembered for low to moderate crops, pristine fruit and a busy but very satisfying harvest period.
The fruit was hand harvested and chilled overnight before being gently pressed and fermented with an aromatic yeast strain in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. A small portion was fermented in old oak barrels to provide a textural element. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates the flavours.
Food Pairing: Soft shell crab in tempura batter with a lime-chili dip.
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Nautilus Estate Marlborough Pinot Gris 2019
Nautilus Estate Marlborough Pinot Gris 2019
This 2019 vintage Nautilus Pinot Gris is pale straw in colour, with vibrant aromas of fresh pears, quince, ginger and delicate hints of five-spice. The medium-bodied palate shows concentrated fruit flavours, with a deliciously dry finish. Delicious upon release, this wine will improve for 3-5 years post vintage.
The 2019 season started well with no significant frost issues and reasonable spring rains to develop healthy canopies. January and February were then extremely dry with virtually no rainfall for two months and warmer than average temperatures. The harvest period was very kind and we were able to be very detailed with our picking decisions. Vintage 2019 will be remembered for low to moderate crops, pristine fruit and a busy but very satisfying harvest period.
The fruit was hand harvested and chilled overnight before being gently pressed and fermented with an aromatic yeast strain in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. A small portion was fermented in old oak barrels to provide a textural element. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates the flavours.
Food Pairing: Soft shell crab in tempura batter with a lime-chili dip.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This 2019 vintage Nautilus Pinot Gris is pale straw in colour, with vibrant aromas of fresh pears, quince, ginger and delicate hints of five-spice. The medium-bodied palate shows concentrated fruit flavours, with a deliciously dry finish. Delicious upon release, this wine will improve for 3-5 years post vintage.
The 2019 season started well with no significant frost issues and reasonable spring rains to develop healthy canopies. January and February were then extremely dry with virtually no rainfall for two months and warmer than average temperatures. The harvest period was very kind and we were able to be very detailed with our picking decisions. Vintage 2019 will be remembered for low to moderate crops, pristine fruit and a busy but very satisfying harvest period.
The fruit was hand harvested and chilled overnight before being gently pressed and fermented with an aromatic yeast strain in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. A small portion was fermented in old oak barrels to provide a textural element. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates the flavours.
Food Pairing: Soft shell crab in tempura batter with a lime-chili dip.
