If Sauvignon Blanc is designed in the vineyard, then the converse is true with Pinot Gris.
For Jules it’s a grape where you can use different techniques and methods each year, evolving the techniques and trying something a little different. The pleasure is in the not knowing what each vintage is going to bring.
A light straw in colour, this Pinot Gris is showing lifted aromatics of nutmeg, butterscotch and ripe nashi pear. The partial wild fermentation adds creaminess to the palate and ensures that it is well rounded and acid approachable. These characters will continue to develop over time.
Download the Pinot Gris 2013 tasting notes (PDF, 604 KB)
The fruit for this Pinot Gris was grown in the the Awatere and Lower Wairau sub regions of Marlborough and harvested by machine and hand in the cool of the morning in April/May. The grapes were whipped into the winery for fast processing to retain optimum fruit flavours. The machine harvested portion of this fruit was fermented with selected commercial yeast strains chosen to enhance the natural fruit flavours of the variety. The hand harvested portion of the fruit was whole bunch pressed, then fermented with natural yeasts and underwent a full malolactic fermentation. Lees stirring in the barrel has also added an extra textural component to the wine.