Starborough Family Estate Marlborough Pinot Gris 2023
"Beautifully ripe and elegantly fragrant, showing Asian pear, rockmelon, lemon peel and floral aromas, leading to a succulent palate delivering excellent weight and rounded mouthfeel. Splendidly framed by silky texture and juicy acidity, making it highly enjoyable" Sam Kim, Wine Orbit, Sep 2023
A stylish wine with a delicious palate displaying concentrated white and yelow 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 (verticall 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. Fermentation was stopped at 5.5g/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 13.5%, pH 3.4 and acidity of 5.5 g/l.
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Starborough Family Estate Marlborough Pinot Gris 2023
Starborough Family Estate Marlborough Pinot Gris 2023
"Beautifully ripe and elegantly fragrant, showing Asian pear, rockmelon, lemon peel and floral aromas, leading to a succulent palate delivering excellent weight and rounded mouthfeel. Splendidly framed by silky texture and juicy acidity, making it highly enjoyable" Sam Kim, Wine Orbit, Sep 2023
A stylish wine with a delicious palate displaying concentrated white and yelow 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 (verticall 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. Fermentation was stopped at 5.5g/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 13.5%, pH 3.4 and acidity of 5.5 g/l.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"Beautifully ripe and elegantly fragrant, showing Asian pear, rockmelon, lemon peel and floral aromas, leading to a succulent palate delivering excellent weight and rounded mouthfeel. Splendidly framed by silky texture and juicy acidity, making it highly enjoyable" Sam Kim, Wine Orbit, Sep 2023
A stylish wine with a delicious palate displaying concentrated white and yelow 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 (verticall 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. Fermentation was stopped at 5.5g/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 13.5%, pH 3.4 and acidity of 5.5 g/l.
