The te Pā team have been around a long time, formerly potato farmers. But they’ve converted their preferred starch, and their prowess in pinot gris over recent years leaves no doubt that I’d rather have apples in my wine glass than apples-of-the-earth.
Their latest gris is lifted, unctuous and all kinds of pear-peach-apple-citrus. Viscous but more linear and drier than expected (and than the previous year). A little chalky and citrus-driven, with a tsunami of apples and pears powering down the slopes of the palate. It’s gris, that’s for sure! Will make you want more (and more, and more).
“Bright, light straw-yellow colour with slight green hues, paler on the rim. The nose is elegant in proportion with a gentle core of white and yellow stonefruits along with exotic floral notes, entwined with fresh herb nuances and suggestions of nuts. Mouthwatering mineral elements add to the freshness. This has delicacy, and builds in intensity. Dry to taste and medium-bodied, the palate has a rich and rounded core, packed with layered flavours of white and yellow stonefruits, exotic florals, some pear and honied notes, and mineral nuances. The mouthfeel is smooth-flowing with moderately crisp underlying acidity, and there is some alcoholic power providing drive. The wine carries to a sustained finish. This is a rich and concentrated dry Pinot Gris with a rounded and smooth mouthfeel and some power. Match with Asian and Middle Eastern cuisine over the next 3+ years. 100% Pinot Gris from the ‘Redwood Hill’ vineyard, Awatere, 55% cool-fermented in stainless-steel and aged 4 months on light lees, and 45% fermented in barrel with full solids, and aged 4 months on gross lees, the wine at 13.5% alc. and 3.5 g/L RS. 18.0+/20 Nov 2018”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Gris
- Serving Temp.
From the producer
This wine has attractive aromatics of jasmine, stone fruit, vanilla and spice. The palate displays nashi pear, citrus, and peach flavours, with some lingering aniseed and spice. The purity of the fruit combined with the weight and texture from the barrel components resulted in a balanced wine at a low RS.
The 2017/2018 growing season was characterised by a hot, dry summer, with healthy looking canopies and slightly lower than average bunch counts. This was followed by an extremely wet February, and then more sun in March. Flavours developed well during the warm months and so harvest started early.
The fruit for this wine was handpicked on the 30th March. It was then whole bunch pressed to a mix of barrels and stainless-steel tanks. The barrel portion was fermented on full solids and left to age on gross lees for 4 months prior to blending. This component displayed toasty, spicy aromatics and possessed a rich creamy texture. The stainless-steel component was fermented cool and was left on light lees for 4 months. This resulted in a floral, fruity component with delicate structure and great purity. The final blend consisted of 45% barrel-ferment, and 55% stainless-steel.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Basil pesto pasta
- 375g dried linguine pasta
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- Shaved parmesan cheese, to serve
- Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
- Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
- With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
- Add pesto to pasta. Toss to combine. Serve