Misha’s Pinot Gris 2013
“Aromas of warm pear and apple along with hints of walnut, the palate of this off-dry Pinot Gris is fine and gentle, lingering effortlessly with touches of ginger, almond and honeysuckle sweetness.” Olly Masters
After a very mild winter, the warm conditions continued through spring with good heat accumulation from October to December. The spring winds were lighter than usual and combined with some well-timed rainfall, the warm calm conditions were ideal for flowering and fruit set providing a very good start to the 2014 growing season. In January, temperatures dropped and cool overcast conditions prevailed for most of the month. Temperatures warmed up again during February and stable weather continued for the rest of the season through to ripening. Temperatures were in the normal range with an increase in rainfall towards the end of the season. Overall the 2014 season was considered a good season and particularly noted for the ideal spring conditions. This Pinot Gris was hand-picked at a very low yield of 5.1 tonnes per hectare.
This is an ‘anytime’ white wine that can be enjoyed alone or matched with a wide variety of food including many Asian style stir-fries and dishes that are a little spicy. It’s also particularly good with shellfish, salmon, chicken, pork, and creamy-sauce pasta.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Production||1,257 cases||Variety/ Clones||GM 2.15 (71%) Barrie (29%)|
|Planting||2005, Altitude: 298 – 313m||Harvested||29 April & 1 & 6 May 2014|
|Harvest Analysis||Brix: 24.0-24.5 / pH: 3.33-3.40 / TA: 6.5-6.7 g/l||Bottled||3 October 2014 (Stelvin closure)|
|Wine Analysis||Alc:14% / pH: 3.50 / TA: 5.7 g/l||Cellaring||1 – 6+ years|
|Residual Sugar||7 g/l||Style||Off-dry|
The hand-picked fruit was all whole bunch pressed to ensure low phenolic levels which enhance the typical palate gentleness this variety can exhibit. The free run portion was inoculated and cool-fermented (16-17 C) in tank to retain varietal character. The later press portion (27%) was fermented at warmer temperatures (20 C) in older French oak barrels with indigenous yeast to add more yeast complexity and build mid palate texture into the wine.