2018 Rock Ferry Trig Hill Vineyard Pinot Gris
Bendigo, Central Otago, New Zealand.
Our aim in the vineyard is to grow the best fruit we can so it can speak of its home and express its personality. To do this you need healthy vines and soil. By practicing organics and incorporating some biodynamic principles we believe we are doing our best to help achieve this and let our vineyards evolve and speak as they would like.
A lot of work is done in the vineyard for this wine. We hand harvest then ferment in a mixture of stainless steel tanks and older puncheons to build complexity, then racked to a seasoned oak cuvee for 8 months maturation. The wine is made with minimal intervention, whole bunch pressed, and only the free run juice is used - to achieve finesse and provide longevity to the wine. We use a mixture of cultured yeast and wild yeast to impart nuances of flavours and the wine was matured on lees for 6 months to build texture and enhance the mouth feel.
"This is one of my favourite New Zealand pinot gris wines hands down. Hands all over the place in fact. Hand-harvested, whole bunch pressed and only the free-run juice was fermented with a combo of cultured and wild yeasts in a mixture of stainless steel tanks and older barrels, then transferred to a seasoned oak vessel for 8 months to mature. The result is a deliciously dry yet incredibly rich, juicy, spice-driven glass of deliciousness. Nashi, apple crumble and nectarine niceness abound and yet it boasts a super-fresh, lively finish. Fab." - Yvonne Lorkin, 5 stars
Alcohol - 13.5%. TA - 5.4g/l. ph - 3.48. RS - 4.8g/l.
"An enticing wine of spice the fruit, lees then texture. Aromas of white spice then apple skin, pear flesh then mineral. Flavours on the palate include white fleshed tree fruits - especially yellow apple then pear, quince then a touch of cider and sour beer. Medium+ acidity and alcohol add texture, freshness and weight. Balanced and well made, fruity, youthful and generous." - Cameron Douglas MS, 92 points