Marlborough Pinot Gris






100% Awatere Valley grapes, from the Dashwood sub region in Marlborough.   


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.   



Palest gold with hints of green 


Aromatics of pear and honeysuckle. 


Pear flavours abound, hints of spice and honey.  Fruit flavours will develop with time in the bottle. 

Natural sugars produce this off-dry vibrant style, very smooth and easy to drink, finishes well with subtle cleansing acidity



Drink now or cellar 2-3 years




Residual Sugar




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



4 g/l



6 x 750ml cartons

NZ International Wine Show 2018 & 2019- SILVER MEDAL 

Royal Easter Show 2020 - SILVER MEDAL

NZ Wine of the Year Show 2019 - BRONZE MEDAL

Marlborough Wine Show 2019 - BRONZE MEDAL

Review of Duck Hunter by wine critic Dean Major. 

February 2017

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.