Starborough Family Estate Marlborough Pinot Gris 2022
- Dry style
- Stonefruit
- Fresh pears
- Chalky minerals
"Elegant and delightfully appealing, the wine shows Asian pear, crunchy apple, subtle spice and floral aromas on the nose, followed by a beautifully weighted palate delivering succulent fruit flavours with supple texture, offering terrific drinking. At its best: now to 2025" Sam Kim, Wine Orbit, Aug 2022
A stylish wine with a delicious palate displaying concentrated white and yellow stonefruits, lifted exotic florals, fresh pears and chalky minerals. The wine shows beautiful fruit intensity with silky texture and refreshing acidity, leading to a lingering smooth finish.
The two cane VSP (vertical shoot position) trained vines were shoot and bunch thinning to produce low yielding intensely concentrated fruit. Additional colour thinning was done post veraison to further enhance bunch uniformity. The two vineyards were carefully monitored during ripening and hand-picked in cool early morning conditions at peak maturity and flavour development.
The fruit was crushed and following settling the clear juice was racked to stainless steel and fermented using selected yeast at cool temperatures. A 10% portion of the juice was fermented in seasoned French oak barrels adding weight, texture and complexity to the finished wine. Fermentation was stopped at 5.0 g/l residual sugar. Before blending, the individual components were left on light yeast lees for three months to build additional texture and creaminess to the palate. The wine was bottled in July with an alcohol of 13.0%, pH 3.4 and acidity of 5.5 g/l.
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Starborough Family Estate Marlborough Pinot Gris 2022
Starborough Family Estate Marlborough Pinot Gris 2022
- Dry style
- Stonefruit
- Fresh pears
- Chalky minerals
"Elegant and delightfully appealing, the wine shows Asian pear, crunchy apple, subtle spice and floral aromas on the nose, followed by a beautifully weighted palate delivering succulent fruit flavours with supple texture, offering terrific drinking. At its best: now to 2025" Sam Kim, Wine Orbit, Aug 2022
A stylish wine with a delicious palate displaying concentrated white and yellow stonefruits, lifted exotic florals, fresh pears and chalky minerals. The wine shows beautiful fruit intensity with silky texture and refreshing acidity, leading to a lingering smooth finish.
The two cane VSP (vertical shoot position) trained vines were shoot and bunch thinning to produce low yielding intensely concentrated fruit. Additional colour thinning was done post veraison to further enhance bunch uniformity. The two vineyards were carefully monitored during ripening and hand-picked in cool early morning conditions at peak maturity and flavour development.
The fruit was crushed and following settling the clear juice was racked to stainless steel and fermented using selected yeast at cool temperatures. A 10% portion of the juice was fermented in seasoned French oak barrels adding weight, texture and complexity to the finished wine. Fermentation was stopped at 5.0 g/l residual sugar. Before blending, the individual components were left on light yeast lees for three months to build additional texture and creaminess to the palate. The wine was bottled in July with an alcohol of 13.0%, pH 3.4 and acidity of 5.5 g/l.
Original: $82.96
-65%$82.96
$29.04Product Information
Product Information
Shipping & Returns
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Description
- Dry style
- Stonefruit
- Fresh pears
- Chalky minerals
"Elegant and delightfully appealing, the wine shows Asian pear, crunchy apple, subtle spice and floral aromas on the nose, followed by a beautifully weighted palate delivering succulent fruit flavours with supple texture, offering terrific drinking. At its best: now to 2025" Sam Kim, Wine Orbit, Aug 2022
A stylish wine with a delicious palate displaying concentrated white and yellow stonefruits, lifted exotic florals, fresh pears and chalky minerals. The wine shows beautiful fruit intensity with silky texture and refreshing acidity, leading to a lingering smooth finish.
The two cane VSP (vertical shoot position) trained vines were shoot and bunch thinning to produce low yielding intensely concentrated fruit. Additional colour thinning was done post veraison to further enhance bunch uniformity. The two vineyards were carefully monitored during ripening and hand-picked in cool early morning conditions at peak maturity and flavour development.
The fruit was crushed and following settling the clear juice was racked to stainless steel and fermented using selected yeast at cool temperatures. A 10% portion of the juice was fermented in seasoned French oak barrels adding weight, texture and complexity to the finished wine. Fermentation was stopped at 5.0 g/l residual sugar. Before blending, the individual components were left on light yeast lees for three months to build additional texture and creaminess to the palate. The wine was bottled in July with an alcohol of 13.0%, pH 3.4 and acidity of 5.5 g/l.
