Bouquet: This wine is brimming with concentrated notes of ripe pear and honeysuckle, with underlying spicy flavours.
Palate: The palate is luscious and generous showing wonderful balance between fruit and acidity with a long dry finish.
Food Match: Enjoy with poultry and mushroom dishes such as creamy pasta with porcini.
Dietary Information: Suitable for vegetarians, vegans and gluten free diets.
Cellaring Recommendation: Enjoy now, or cellar up to 3 years.
VINTAGE SUMMARY: The growing season in Marlborough started out warm and dry, resulting in even flowering and ultimately balanced vines with the right amount of crop to get them through to harvest. The warm weather continued through Spring and Summer, with periodic rains which kept the vines hydrated throughout the growing season. These warmer conditions also meant harvest started around two weeks earlier than the previous year and resulted in Pinot Gris that is focused, with lifted aromatics and a beautifully concentrated mouthfeel.
Winemaker: Natalie Christensen
Harvest Date: 21st- 30th March 2018
Winemaking Analysis: Alc 12.5% pH 3.49 TA 6.24 RS 3.9g/l
The Pinot Gris for this wine was harvested, destemmed and gently pressed, where the free run juice was separated from the pressings into stainless steel tanks and left to settle for 72 hours. The clear juice was then racked, with portions going into older French barriques, a 1000L French Oak Oval and the balance to small stainless steel tanks and fermented using selected yeast strains. The parcels in barriques and oval were kept on lees for a period of time, where they were stirred twice weekly to build texture and structure. The wine was then blended, stabilised and filtered prior to bottling.
Download Peter Yealands Reserve Pinot Gris Tasting Notes (PDF)