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Yealands Land Made Pinot Gris

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Product Description

Yealands Land Made Pinot Gris

Vintage: Current Vintage (Enquiries Welcome)

Winemaker Tamra Washington

Region Marlborough, NZ

Aroma Our Pinot Gris shows yellow pear and spice characters underpinned with exotic fruit and honey notes.

Palate The palate is flavoursome yet fresh, balanced by a long, crisp finish.

Food Match: Asian food, chicken dishes or light Southern Italian pasta dishes.

Thinking differently is what we do at Yealands. Crafting award-winning wines in harmony with nature has seen us lead the world in sustainable winegrowing. But most importantly, it means great tasting wines which don’t cost the earth.

The Yealands Estate Land Made Series is sourced from New Zealand’s leading wine regions. The winemakers have chosen to allow the land to tell its own story, selecting parcels of grapes carefully nurtured from the vine to the bottle. These individual parcels are skillfully combined to produce intense and authentic wines, reflective of their distinctively unique origin.

Vineyard:    Seaview 100%
We had a sensational growing season for the 2013 vintage in Marlborough. It was just one beautifully clear day after the other, warm and sunny with little rainfall. However, we still experienced cool nights during the ripening period which helped to develop intense flavours in the grapes. These conditions ensured healthy, clean vine canopies and fruit packed with flavour and intensity across all varieties. With the warm weather, harvest started slightly early this year. The vintage was short and very intense, with several of our varieties ripening around the same time giving us a shorter than usual window for harvesting. We are thrilled with the overall quality of our 2013 vintage.

Harvest Date:          14th April – 20th April 2013
Winemaking Analysis:         Alc – 13.5%     pH 3.52      TA 6.2      RS 4.0g/l
Five parcels of Pinot Gris were harvested individually over a period of five days. The fruit was crushed, de-stemmed and pressed gently, separating the free juice from the pressings. The juice was cold settled for 48 hours then racked prior to a long cool fermentation in stainless steel tanks to capture and enhance the fruit flavours of pear, honey and stone fruit. Each parcel was fermented separately using a range of selected yeasts. Following fermentation the wine was blended, fined lightly and filtered prior to bottling.

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