Villa Maria Private Bin East Coast Pinot Gris 2023
This Pinot Gris has fresh and inviting aromas of ripe pear, crunchy red apple and floral blossoms, leading to a rich and delicately balanced mouthfeel with a delicious dry finish.
The fruit for this wine was sourced from the sheltered river terraced vineyards in the Awatere Valley of Marlborough. The fruit was harvested in cool night-time temperatures to enhance aromatics, then fermented with aromatic and textural yeast strains.
Fermentation was done primarily in stainless steel tanks, with a small portion fermented with indigenous yeast in old French oak barrels. The wine matured on its yeast lees for a closely monitored period of time to develop a complex creamy texture, before blending, finishing and bottling whilst still youthful to enhance freshness.
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Villa Maria Private Bin East Coast Pinot Gris 2023
Villa Maria Private Bin East Coast Pinot Gris 2023
This Pinot Gris has fresh and inviting aromas of ripe pear, crunchy red apple and floral blossoms, leading to a rich and delicately balanced mouthfeel with a delicious dry finish.
The fruit for this wine was sourced from the sheltered river terraced vineyards in the Awatere Valley of Marlborough. The fruit was harvested in cool night-time temperatures to enhance aromatics, then fermented with aromatic and textural yeast strains.
Fermentation was done primarily in stainless steel tanks, with a small portion fermented with indigenous yeast in old French oak barrels. The wine matured on its yeast lees for a closely monitored period of time to develop a complex creamy texture, before blending, finishing and bottling whilst still youthful to enhance freshness.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This Pinot Gris has fresh and inviting aromas of ripe pear, crunchy red apple and floral blossoms, leading to a rich and delicately balanced mouthfeel with a delicious dry finish.
The fruit for this wine was sourced from the sheltered river terraced vineyards in the Awatere Valley of Marlborough. The fruit was harvested in cool night-time temperatures to enhance aromatics, then fermented with aromatic and textural yeast strains.
Fermentation was done primarily in stainless steel tanks, with a small portion fermented with indigenous yeast in old French oak barrels. The wine matured on its yeast lees for a closely monitored period of time to develop a complex creamy texture, before blending, finishing and bottling whilst still youthful to enhance freshness.
