Grape Variety: 100% Pinot Gris
Growing Region: Bannockburn (Cairnmuir), New Zealand
Chief Winemaker: Matt Connell

If you haven't made your way down to Central Otago, after visiting the region and the picture postcard vineyards of Akarua - you may find yourself wanting to stay. Those in the know are aware that Central Otago is producing exciting Pinot Gris that suits so many fresh everyday NZ cuisine choices.
Both Matt and long serving viticulturist Gillian Wilson aim to make wines that typify the amazing terroir of 'Bannockburn' and the surround vineyards sites, but most importantly - crafting early drinking wines that people love to share.

 

This Pinot Gris was sourced from the Clutha and Cairnmuir White vineyard sites which are approx 250 meters above sea level with a North West aspect. After harvesting - the fruit underwent a combination of fermentation with various yeast strains in stainless steel tanks and 15% in old neutral oak barriques - with the juice on lees being stirred once a week for 6 months.
The final blend of both sites and winemaking techniques has created a wine that in the glass is bright and clear with a pale golden hue. On the nose there are lifted aromas of orange blossom and pear juice. The palate is lush and layered with white peach and citrus flavours. Well structured with a richness and poise that typifies Akarua Pinot Gris. The wine finishes with a lively punch of fresh ginger and mineral notes. Chill and serve at 8°C.

A vibrant expression of Pinot Gris.

CELLARING POTENTIAL:
Drinking perfectly well this coming summer; and over the next 12-18 months.

SUGGESTED FOOD MATCHES:
Perfect wine match with shellfish, Asian dishes and vegetarian cuisine, enjoy.