Mud House South Island Pinot Gris 2010
Our South Island Pinot Gris was harvested throughout April. Starting with Marlborough on the 30th March and finishing with Central Otago on the 30th April. Once harvested the grapes are transported to the winery, gently pressed and settled in tank. The warm fermentation is started with a handful of selected yeast strains. After the completion of ferment the wine is left to mature on full lees for up to 3 months to enhance structure and mouth feel. After blending the wine is fined using natural methods and prepared for bottling.
Delicate aromas of quince, honeysuckle and freshly cut pear.
The front palate is luscious with flavours of nectarine and spicy pear. The smooth palate finishes with a hint of mouthwatering minerality.
2010 – 2016
SUGGESTED FOOD MATCH
Seared NZ Tuna & Asian Greens
A South Island blend from 3 distinct regions; Marlborough, Waipara and Nelson. The gravelly soils in Waipara offer minerality and elegant structure, while the heavier soil sites in Marlborough and Nelson provide stone fruit characters and a lovely oiliness to the palate.
The 2010 Marlborough growing season started with cool but stable weather through flowering. This colder than usual start to the season extended the ripening period, which is perfect for intensifying flavours and concentrating aromatics. A burst of warm and settled weather in February and March meant the fruit quality was excellent and the flavours and concentration were outstanding.The Waipara growing season also began with cool but stable weather through flowering. A wet and cool summer gave way to beautifully warm and stable weather from late February onwards. This extended ripening period has resulted in wines of superior quality, concentration and length. Nelson saw great flowering and bud break and ideal ripening through the season. Fruit from Nelson was in excellent condition and has added another dimension to this wine.
100% South Island Pinot Gris
Aged on lees for 3 months after fermentation in 100% Stainless steel tanks.
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