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Ra Nui Pinot Gris

  • Image 1
1.34 KGS
Calculated at checkout

Product Description

Ra Nui Pinot Gris

Vintage Current Vintage (Enquiries Welcome)

Region: Marlborough, NZ

Colour  Pale yellow gold.

Winemaker  Steve Hotchin -

Aroma On the nose the wine shows ripe stone fruit, pear, florals and spice.

Palate  The palate is layered with peach and citrus flavours enhance by the barrel fermented portion adding subtle richness. A bone dry style with balanced gentle acidity.

Brix at Harvest 22.4

Alc 13%

Residual Sugar 1.4g/l

Vineyards:Grapes were sourced from two vineyards, our home block the Cob Cottage vineyard, and the McGrail vineyard in the Spring Creek area of the Wairau Valley. The Cob Cottage vineyard lies in the south eastern corner of the Wairau Valley, on the road just south of the township of Blenheim. The soil here is a mixture of gravel and sandy loam areas with some clay components. A warm site this vineyard regularly produces small ripe grapes with pleasing flavour profiles and great length. The McGrail vineyard lies in the North-East of the Wairau Valley, a small vineyard recently planted, this was the first crop from this vineyard. The McGrails meticulously tend to their vineyard which is comprised entirely of Pinot Gris.

Season 12/13
We had a fairly normal spring in Marlborough, however in early November we had a severe frost and suffered some damage. From then on we had an  excellent summer, nice and sunny with little rain. This fine summer ensured that vintage arrived a little earlier than normal, and the good weather continued right up until late April The Cob Cottage vineyard was harvested on 12th April, all fruit in perfect healthy condition

All grapes were immediately transported to the winery, upon arrival they went straight into a receival bin and we allowed some skin/juice interaction. After 3 hours we loaded a small press and pressed all juice to tank, which was then cold settled for 48 hours, then racked with gross lees separated. A long cool ferment then followed, with the wine being fermented totally dry. The wine was then left on fine lees for several months prior to bottling. A portion of fermentation (30%) was also carried out in french oak barriques, allowed to sit on lees, then added back to the stainless steel portion shortly prior the wine being cold stabilised and lightly filtered. The wine was made organically with natural products only.
Tasting Notes

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