Made from pinot noir grapes, the Vin Gris is hand-picked and then pressed very gently on a champagne press cycle, picking up just the slightest blush. Originally we made this wine so we would have something to enjoy with seafood— having enjoyed making the wine, drinking it and watching the development of flavours over the last few years, a third vintage was on the cards for the 2016 harvest. We have called the third vintage of this unusual and interesting wine, “Alpino” – an Albino Pinot from the Alps…
The resulting wine is vibrant and refreshing with floral and pear aromas and crisp apple on the palate.
Mark Mason (winemaker): “The aim of this wine is to be rapier focused white that can be matched with oilier seafood like crayfish and hapuka.
Hand-picked Abel clone. The gentle whole-bunch press cycle is used and we are very careful not to extract any colour from the last juice. Tank fermented with Champagne yeasts at medium temperature, then left on lees for six months. Stirred occasionally to build up the mid palate. Bottled before Christmas, then cellared for 3-4 years when the white flower aromatics start to develop. With age, (target cellaring 4-5 years from vintage) the malic component becomes more honeyed.
Residual Sugar 3 g