Marlborough Pinot Gris

PINOT GRIS

Marlborough

Vintage

2016

Region

Predominately from Pete McLean’s riverbank vineyard in Marlborough’s Wairau Valley.   

Winemaking

When the flavour spectrum enters the desired range the grapes are machine harvested . Grapes are pressed and the juice gel floated and inoculated at the winery. Cool fermented using an aromatic yeast. Once the wine is deemed in balance the ferment is stopped, the wine is then cold stabilised filtered and bottled.  Very similar process as used for our Sauvignon Blanc but with higher ph and lower acidity the wine seems sweeter and less aggressive.   

 

Colour/Appearance

Palest gold with hints of green 

Bouquet/Nose

Aromatics of lychee and pear, subtle hints of dried fruit and shaved

almond 

Palate/taste

Full flavoured with tropical fruit, lychee, bodied with inherent fruit

sweetness, finishes with cleansing acidity

 

Cellaring

Drink now or cellar 2-3 years

Foods

 

Alcohol

Residual Sugar

Acidity

pH

Packaging

Great on its own, delicious with white meats or Asian style dishes

 

12.5%

7 g/l

6.0 g/l

3.45

6 x 750ml cartons

 

Review of Duck Hunter by wine critic Dean Major. 

February 2017

In line with my campaign to, ‘Chill It, Don’t Kill It’, I gave this wine 55 minutes on  the top shelf of our fridge, beside left-over chilli con carne and a pineapple, then got stuck into it. Still drinking it as I write. What was meant to be the nightcap to an evening of tidying-up the remnants of a weeklong Duck Hunter festival has turned into the main event. Tomorrow won’t be pretty.

Pinot Gris, thought to be an almost-white, mutant clone of pinot noir, was introduced into NZ vineyards in the early 1990s in order to help fill a serious gap in the market created by a backlash directed at the then current trend for over-oaked, over-worked chardonnay, and over cropped, under-ripe, hugely acidic sauvignon blanc. Previously – in a bid to bring a bit of diversity into the market – other grape varieties, such as riesling, gewürztraminer, chenin blanc and Semillon, had all been trialled, then largely consigned to the sidelines, at least as far as large-scale commercial production was concerned. Enter, pinot gris. As for when other grape varieties were being given a serious trial, early vintages of NZ pinot gris were afforded the Rolls Royce treatment and a real demand for these wines was created. Winemakers were then given the ‘commercial realities’ lecture and things began to slide - pretty much as if the company accountants were sent-in to make the wines themselves. This lack of foresight shown by a number of our larger producers has resulted in pinot gris currently having a very mixed and muddled public profile, and production statistics that record it as making-up only 7% of NZ’s wine output in 2016. 

Duck Hunter Marlborough Pinot Gris 2016 to the rescue! This is a very well made, extremely drinkable, medium bodied wine, with subtle hints of lycees, pears and clover honey. This wine is no lightweight but successfully avoids the oiliness that even entry-level Alsace (NZ pinot gris’ spiritual home, in eastern France) wines sometimes exhibit, making it that much more refreshing and a substantially better food-wine.

Delicious now, Duck Hunter Marlborough Pinot Gris 2016 will continue to develop for a couple of years after vintage and hold for another year or so after that.