Sato L'Atypique Central Otago Pinot Gris 2023
Rich pinky-orange or bright copper-gold. Complex layers of orange peel, dried apricot, guava, ginger, white pepper, and jasmine. Savory and textured with notes of marmalade, candied apple, and red fruits (strawberry, cherry). Medium-bodied with a "grippy" tannin structure, vibrant acidity, and a long, slightly salty umami finish.
Red Shed Vineyard/ Defiance Vineyard. Soil: Alluvial sandy loam/ Silt loam over schist gravels. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked. 18 & 24 March 2023. Vinification: Natural yeast fermentation. Kept on skins for 29-36 days. No additives except for <15 mg/ sulphites before bottling. Maturation: 14 months in French oak barrels. Bottled: 24 July 2024 without fining or filtration. 3533 bottles produced.
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Sato L'Atypique Central Otago Pinot Gris 2023
Sato L'Atypique Central Otago Pinot Gris 2023
Rich pinky-orange or bright copper-gold. Complex layers of orange peel, dried apricot, guava, ginger, white pepper, and jasmine. Savory and textured with notes of marmalade, candied apple, and red fruits (strawberry, cherry). Medium-bodied with a "grippy" tannin structure, vibrant acidity, and a long, slightly salty umami finish.
Red Shed Vineyard/ Defiance Vineyard. Soil: Alluvial sandy loam/ Silt loam over schist gravels. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked. 18 & 24 March 2023. Vinification: Natural yeast fermentation. Kept on skins for 29-36 days. No additives except for <15 mg/ sulphites before bottling. Maturation: 14 months in French oak barrels. Bottled: 24 July 2024 without fining or filtration. 3533 bottles produced.
Original: $183.25
-65%$183.25
$64.14Product Information
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Description
Rich pinky-orange or bright copper-gold. Complex layers of orange peel, dried apricot, guava, ginger, white pepper, and jasmine. Savory and textured with notes of marmalade, candied apple, and red fruits (strawberry, cherry). Medium-bodied with a "grippy" tannin structure, vibrant acidity, and a long, slightly salty umami finish.
Red Shed Vineyard/ Defiance Vineyard. Soil: Alluvial sandy loam/ Silt loam over schist gravels. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked. 18 & 24 March 2023. Vinification: Natural yeast fermentation. Kept on skins for 29-36 days. No additives except for <15 mg/ sulphites before bottling. Maturation: 14 months in French oak barrels. Bottled: 24 July 2024 without fining or filtration. 3533 bottles produced.
