The Cherry Orchard Bannockburn Central Otago Pinot Gris 2013

Pinot Gris from New Zealand - Otago
Review Date : 04-Feb-2017
Brilliant, pale straw-yellow colour with suggestions of green hues. The bouquet is full with even breadth and volume of harmoniously melded aromas of white and yellow stonefruits and layers of nutty, minerally lees and oak elements. The aromatics build in richness, depth and roundness with aeration. This is very ‘European’ in style with funkiness. Dry to taste and medium-full bodied, the palate has plenty of presence with mouthfilling flavours of white and yellow stonefruits complexed by nutty oak and minerally and reductive lees notes. The mouthfeel is rounded with some unctuousness, balanced by a very light phenolic-textured line, and the acidity is balanced and integrated. The wine carries to a solid, packed, lingering finish of stonefruits, nuts and minerals. This is a fulsome, complex, dry, European-styled Pinot Gris with stonefruit, nutty and mineral flavours and richness. Match with rich pork nd veal dishes over the next 4 years. Pinot Gris fruit WBP, with 50% tank-fermented and 50% fermented in seasoned oak to 13.8% alc. and 8 g/L RS, the wine aged 5 months on lees, the barrel component undergoing batonnage. 17.5+/20 Feb 2017 RRP $22.00 Bright, pale straw-yellow colour with slight green hues, pale on edge. The nose is tightly bound and elegantly presented with fresh white and yellow stonefruit aromas entwined with apricot kernels, nutty barrel-ferment and oak elements and savoury, linty lees complexities. This is Euro-funky! Dry to taste and medium-full bodied, the palate features a rounded, but concentrated core of white and yellow stonefruits melded with savoury, nutty barrel and lees work. The wine follows a soft-textured line with balanced acidity allowing the fruit sweetness and honeysuckle detail to show. The wine carries to a rich, nutty finish. This is a moderately full and rounded dry Pinot Gris with complex, savoury nutty and flinty interest in an Alsace style. Match with savoury white meat dishes over the next 3+ years. The fruit WBP, with 50% tank-fermented and 50% fermented in seasoned oak to 14.0% alc, the wine aged 5 months on lees, the barrel component undergoing batonnage. 17.5/20 Nov 2015 RRP $24.00

SUBSCRIBE
Latest wine reviews, news, events and more. 🍷
We respect your privacy.