Bouquet: Brimming with pear drop and nutty characters, leading to flavours of stone fruit and honey.
Palate: The palate is full and perfectly balanced with a refreshing finish.
Food Match: Enjoy with seafood, chicken or pork dishes.
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 very 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 through the warm growing season. The warmer conditions meant that harvest started around two weeks earlier than the previous year.
Winemaker: Natalie Christensen
Harvest Date: 21st March- 1st April 2018
Winemaking Analysis: Alc 13.0% pH 3.48 TA 6.15 RS 4.0g/l
Parcels of Pinot Gris were harvested individually over a ten-day period. The fruit was de-stemmed and pressed gently, separating the free run juice from the pressings. The juice was cold settled for 48 hours then racked prior to a long cool fermentation in stainless steel tanks to capture and enhance the fruit flavours of pear, honey and stone fruit. Each parcel was fermented separately using a range of selected yeasts. Following fermentation the wine was blended, stabilised and filtered prior to bottling.
Download Peter Yealands Pinot Gris 2018 Tasting Notes (PDF)