Parcels were harvested from our Echelon and Cowslip Valley Vineyards in the Waihopai Valley and our Selmes Rd Vineyard in the Wairau. From the Waihopai we get stone fruit, floral notes and concentration. From Selmes Road we get roundness volume and classic pear/ ginger flavours. The fruit spends about 4 hours on skins to extract more flavour and build mouthfeel. While predominately tank fermented, a significant proportion is fermented in seasoned oak barrels to increase complexity.
Food Pairing – The Marlborough Pinot Gris works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.
