Wild Earth Central Otago Pinot Gris 2025
This Pinot Gris is made in a fresh, dry style and has a rich mouthfeel and fine texture. Lovely aromas of pear, citrus and white blossom on the nose with a persistent palate that is laden with beautiful stone fruit flavours and a touch of spice. Made with food pairing in mind, this Pinot Gris is deceptively complex and a good candidate for cellaring for up to 10+ years.
The 2024-2025 growing season was hot and dry in January/February which accelerated ripening allowing for an earlier pick and ripe flavours. Each subregion responded slightly differently to the warm summer and thrived with the lower-than-average rainfall. The Growing Degree Days were well above the long-term average making it an optimal season for making wine in Central Otago.
The Pinot Gris grapes that created this beautiful wine came from an organically farmed vineyard in the cooler sub-region of Gibbston which benefits from longer hang-time, higher acidity and smaller bunches resulting in low yields and great concentration. The wine was fermented in a stainless steel tank at cooler temperatures over 5 weeks with another 8 weeks on lees. It was an idyllic growing season for making textural dry-style Pinot Gris.
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Wild Earth Central Otago Pinot Gris 2025
Wild Earth Central Otago Pinot Gris 2025
This Pinot Gris is made in a fresh, dry style and has a rich mouthfeel and fine texture. Lovely aromas of pear, citrus and white blossom on the nose with a persistent palate that is laden with beautiful stone fruit flavours and a touch of spice. Made with food pairing in mind, this Pinot Gris is deceptively complex and a good candidate for cellaring for up to 10+ years.
The 2024-2025 growing season was hot and dry in January/February which accelerated ripening allowing for an earlier pick and ripe flavours. Each subregion responded slightly differently to the warm summer and thrived with the lower-than-average rainfall. The Growing Degree Days were well above the long-term average making it an optimal season for making wine in Central Otago.
The Pinot Gris grapes that created this beautiful wine came from an organically farmed vineyard in the cooler sub-region of Gibbston which benefits from longer hang-time, higher acidity and smaller bunches resulting in low yields and great concentration. The wine was fermented in a stainless steel tank at cooler temperatures over 5 weeks with another 8 weeks on lees. It was an idyllic growing season for making textural dry-style Pinot Gris.
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Shipping & Returns
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Description
This Pinot Gris is made in a fresh, dry style and has a rich mouthfeel and fine texture. Lovely aromas of pear, citrus and white blossom on the nose with a persistent palate that is laden with beautiful stone fruit flavours and a touch of spice. Made with food pairing in mind, this Pinot Gris is deceptively complex and a good candidate for cellaring for up to 10+ years.
The 2024-2025 growing season was hot and dry in January/February which accelerated ripening allowing for an earlier pick and ripe flavours. Each subregion responded slightly differently to the warm summer and thrived with the lower-than-average rainfall. The Growing Degree Days were well above the long-term average making it an optimal season for making wine in Central Otago.
The Pinot Gris grapes that created this beautiful wine came from an organically farmed vineyard in the cooler sub-region of Gibbston which benefits from longer hang-time, higher acidity and smaller bunches resulting in low yields and great concentration. The wine was fermented in a stainless steel tank at cooler temperatures over 5 weeks with another 8 weeks on lees. It was an idyllic growing season for making textural dry-style Pinot Gris.
