Quartz Reef Single Vineyard Central Otago Pinot Gris 2022
- Dry style
- Apricot & peach
- Floral honey
- Delicious creaminess
A bouquet of white peaches, apricot kernel and honeysuckle is followed by a delicious creaminess with a hint of sweet and salty flavours with floral honey lingering on your palate. Soft layers and delightful elegance.
This wine is from our BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland soil with an elevation of 217 - 264 metres, on 44.55° south.
The 2022 growing season and the subsequent harvest was defined by frequent and timely rain and a warm dry ripening period. This combination of nature’s irrigation from October through December left the vines quite happy with prolonged flowering and good fruit set. The superb ripening weather that followed from January through the end of April really delivered quality fruit.
Hand-picked in ideal condition and ripeness on the 30th March and 7th April. Whole bunch pressed, minimum settling followed by natural fermentation and aged on yeast lees for 6 months during which full malolactic fermentation occured.
Food Pairing: Happily matched with a slightly spiced meal, or ‘Charcuterie’ platter.
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Shipping & Returns
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Quartz Reef Single Vineyard Central Otago Pinot Gris 2022
Quartz Reef Single Vineyard Central Otago Pinot Gris 2022
- Dry style
- Apricot & peach
- Floral honey
- Delicious creaminess
A bouquet of white peaches, apricot kernel and honeysuckle is followed by a delicious creaminess with a hint of sweet and salty flavours with floral honey lingering on your palate. Soft layers and delightful elegance.
This wine is from our BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland soil with an elevation of 217 - 264 metres, on 44.55° south.
The 2022 growing season and the subsequent harvest was defined by frequent and timely rain and a warm dry ripening period. This combination of nature’s irrigation from October through December left the vines quite happy with prolonged flowering and good fruit set. The superb ripening weather that followed from January through the end of April really delivered quality fruit.
Hand-picked in ideal condition and ripeness on the 30th March and 7th April. Whole bunch pressed, minimum settling followed by natural fermentation and aged on yeast lees for 6 months during which full malolactic fermentation occured.
Food Pairing: Happily matched with a slightly spiced meal, or ‘Charcuterie’ platter.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Apricot & peach
- Floral honey
- Delicious creaminess
A bouquet of white peaches, apricot kernel and honeysuckle is followed by a delicious creaminess with a hint of sweet and salty flavours with floral honey lingering on your palate. Soft layers and delightful elegance.
This wine is from our BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland soil with an elevation of 217 - 264 metres, on 44.55° south.
The 2022 growing season and the subsequent harvest was defined by frequent and timely rain and a warm dry ripening period. This combination of nature’s irrigation from October through December left the vines quite happy with prolonged flowering and good fruit set. The superb ripening weather that followed from January through the end of April really delivered quality fruit.
Hand-picked in ideal condition and ripeness on the 30th March and 7th April. Whole bunch pressed, minimum settling followed by natural fermentation and aged on yeast lees for 6 months during which full malolactic fermentation occured.
Food Pairing: Happily matched with a slightly spiced meal, or ‘Charcuterie’ platter.
