Valli Waitaki Pinot Gris 2023
Only
$32.99
Tasting Note: ?A light golden hue with aromas of white peach, nashi pear, lemon zest and sea salt. The palate is complex and layered with flavours of citrus, stone fruit, white pepper and fennel that complement a richly textured palate with salivating acidity that lingers intensely on the finish. This sophisticated young wine is both charming and intense. It aptly captures the ethereal nature of the Waitaki and has great aging potential. This Pinot Gris is engaging on its own but shows real magic when paired with delicious cuisine.? ? Winery notes
Winemaking Notes: Small bunches (average 75g) were hand-harvested from two neighboring vineyards on two dates in early May. Both lots were whole bunch pressed for gentle extraction. After overnight settling, 65% was racked to neutral white barrels including barriques (228 litres) and puncheons (400 & 500 litres) and the rest was racked to a stainless steel tank. The fermentation was intentionally long and slow with partial malolactic fermentation occurring and delayed sulphuring which resulted in a dry wine. It spent 6 months on fermentation lees in both barrel and tank which contributes to the silky and generous texture. Dry ? 1g/l residual sugar. 3,360 bottles total production.
Alc. 13.5%
Tasting Note: ?A light golden hue with aromas of white peach, nashi pear, lemon zest and sea salt. The palate is complex and layered with flavours of citrus, stone fruit, white pepper and fennel that complement a richly textured palate with salivating acidity that lingers intensely on the finish. This sophisticated young wine is both charming and intense. It aptly captures the ethereal nature of the Waitaki and has great aging potential. This Pinot Gris is engaging on its own but shows real magic when paired with delicious cuisine.? ? Winery notes
Winemaking Notes: Small bunches (average 75g) were hand-harvested from two neighboring vineyards on two dates in early May. Both lots were whole bunch pressed for gentle extraction. After overnight settling, 65% was racked to neutral white barrels including barriques (228 litres) and puncheons (400 & 500 litres) and the rest was racked to a stainless steel tank. The fermentation was intentionally long and slow with partial malolactic fermentation occurring and delayed sulphuring which resulted in a dry wine. It spent 6 months on fermentation lees in both barrel and tank which contributes to the silky and generous texture. Dry ? 1g/l residual sugar. 3,360 bottles total production.
Alc. 13.5%
