Allan Scott Pinot Gris 2003....this is the first Pinot Gris which  has been produced under the Allan Scott Wines & Estates Ltd label.

While the vineyard area is  small the Estatesr plan is to see where it fits into its overall range.Allan Scott Pinot Gris viticulture the Pinot Gris is a very distinctive rapid growing vine and being an aromatic variety to a certain extent it has ben planted  in a moderately stoney area which will enhance the characteristics.

The vinification being a first, debate ensued as to whether to make in the Pinot Grigio style or the more ambivalent style that is derived from the vines in Alsace. After a slow cold fermentation in stainless the wine was placed in older French oak barriques for a short period of maturation.

Allan Scott Pinot Gris is best described as being off dry but retaining lots of fruit the wine has subtle pear aromas light toasty flavours and balanced acidity. Made in this style it does have cellaring potential. It is enjoyable with a range of food more especially those of a lighter nature or spicy foods or on its own.

Huia Pinot Gris 2004  is grown on the Anderson vineyard in the upper Brancott Valley. The vineyard has a gently sloping northerly aspect. Soils are free draining clay loam with a few stones. A variety of old (Mission or Petit Grain) and more recently imported cultivars have been planted.

The grapes were harvested at optimum ripeness, crushed and gently pressed. Then the juice underwent a combination of indigenous and inoculated yeast fermentation, giving it more complexity. Thirty percent of the wine fermented in one to four year-old French oak for 2 months (bringing extra complexity) while the other portion was fermented in stainless steel.

A beautifully intense colour. The nose reveals ripe pear and mandarin fruit characters. Richly textured with layers of fruit, nuts and spices. This wine lingers on a long velvety finish.

Huia Pinot Gris 2004 is delicious with: seafood risotto, roasted and casseroled game, Thai food, grilled salmon and fresh water trout, seared game fish, rare beef salad, blue cheese and walnut tart.

Huia Pinot Gris is a beautifully intense colour. The nose reveals ripe pear and mandarin fruit characters. Richly textured with layers of fruit, nuts and spices. This wine lingers on a long velvety finish.Residual Sugar: 4.1 g/litre,TA: 5.5g/litre,pH: 3.56, and Alcohol Content:14.3%

Lawson's Dry Hills Pinot Gris 2004 ....Off-dry in style, 2004 Pinot Gris has pear, guava and quince fruit aromas with a background of spicy oak and butterscotch malo characters. The palate displays the typical varietal characters of pear and honeycomb along with orange peel and tropical fruits.

Medium bodied, this wine has great complexity and a lovely texture that comes from concentrated fruit, subtle oak, malo influence and lee stirring. The affect of lees stirring is particularly evident on the long creamy finish. Sourced from the low yielding “Hutchison” vineyards situated in the heart of the Wairau Valley.

The long cool summer meant slow ripening and wonderful flavour development. Extensive leaf plucking and crop thinning allowed us to pick at good ripeness level at the end of April. Lawson's Dry Hills Pinot Gris 2004,...20% of the juice was barrel fermented in 1-4 year old French barriques.

 This component provides extra weight and complexity as well as spicy oak notes. This portion also underwent malolactic fermentation. The remaining 80% was cool fermented in stainless steel to retain varietal aroma and fresh fruit flavours.

This component was lees stirred, by hand, three times a week for three months which adds a lovely creamy texture to the wine.

The Lawson's Dry Hills Pinot Gris 2004 is ideal with seafood risotto, creamy pasta dishes, salad featuring prosciutto, parmesan shavings and thin slices of pear

Lawson's Dry Hills Pinot Gris 2004 can be cellared up to four years. Lawson's Dry Hills Pinot Gris 2004 Alcohol content is 13.5%, pH:3.50,Residual Sugar:6g/1,and Total Acidity:5.8g/1. 

Martinborough Vineyards Pinot Gris ...The fruit is hand sorted, hand harvested and gently whole-bunch pressed for finesse.  A portion is barrel fermented with indigenous yeasts in old French oak to give richness and complexity, and a portion is fermented cooler in stainless steel for focus and fruit characters. 

The resulting blend has complex layers in a drier style and eminently suited

Martinborough Vineyards Pinot Gris  displays ripe pear, stonefruit and beeswax characters with complex spice and luscious mealy tones.  The mouthfeel is rich and sultry in texture with fine balance and length. 

Enjoyable early, our Pinot Gris will develop further interest and complexity for those wishing to cellar it.

Mt Difficulty Pinot Gris 2004... exhibits heady aromas of peach and nectarine. The palate displays crisp fruit in the same vein, while the mid palate is full, creamy and well textured. The wine has a luscious grapefruit driven finish. This wine is an excellent alternative to Chardonnay.

The Mt Difficulty Pinot Gris 2004, grapes  come from the Templars Hill, Long Gully, Bannockburn Bay and Ferris vineyards. The fruit was hand harvested in top condition from the 13th to the 28th of April: it was harvested at 23.0-24.30Brix, ~3.4pH with an acidity ranging from 8.2-9.7gL-1.

The fruit was processed in a reductive manner, with the juice settled overnight and racked slightly cloudy the following morning. The wine was fermented cool, to help retain varietal characters. All the components were left on gross yeast lees for two months post fermentation.

These techniques were all used to enhance the complexity and textural aspects of the wine. Alc. 14% %, T/A 7.7gL-1 gL-1, pH 14%, residual sugar 14% gL-1.

Nautilus Estate wines were first released in 1986. Since then the viticultural focus has been on Marlborough, where four exceptional estate-owned vineyards complement a small coterie of contract growers.

Nautilus Estate Pinot Gris ,.... wine is made in a classical dry style and shows the aromatic characters typical of the Marlborough region and a textured, sensual palate associated with the Pinot Gris variety.

The Nautilus Estate Marlborough Pinot Gris ... is pale straw in colour with aromas of pear and spice with a pronounced ginger character. The palate is medium to full bodied with a soft, dry finish. Extended lees contact has given a slight nutty influence and contributes to the texture of the wine.

Grapes for this limited release Pinot Gris were grown in the Awatere River Vineyard and the vineyard of William and Linda Crosse in the Rapaura district of the Wairau Valley.

The fruit was hand harvested and whole bunch pressed before undergoing a cool fermentation with an aromatic yeast. A small portion of the wine (15%) was barrel fermented in old barrels with the remainder staying in tank, on yeast lees, for three months to add a textural element to the palate.

The tank and barrel aged portions were then blended and prepared for bottling.
 

This is a Pinot Gris made in the Alsace style with grapes that were picked late with a little botrytis influence. It was fermented cool to retain varietal aromas and left sur lee for 5 month to gain extra palate texture. It is typically quite rich with balanced acidity and a little residual sugar.

The wine has inviting aromas of ripe stone fruits and a hint of floral characters.  The palate is succulent and mouth watering with even more fruit characters - pineapple, peaches and citrus notes.  The lively acidity and a touch of sweetness make this such a delicious wine.

It is very good on its own and makes a good partner for a classic roast chicken.

Seresin Estate Pinot Gris ia a very pale greenish-gold, Green pea and vinous white fruit. Crisp and fresh, good floral perfume. Oak noticeably present.