Lawson's Dry Hills Pinot Gris 2011
Sourced from the Barnsley and the company vineyards in the beautiful Waihopai Valley, where clay soils and a unique climate produce intensley flavoured Pinot Gris grapes. Careful attention to viticulture, together with gentle nurturing in the winery has produced a wine with lifted pear drop and honeysuckle aromatics, whilst the palate displays red apple and citrus flavours. The combination of low yields, fermentation of part of the blend in seasoned French oak barriques and lees stirring has produced a wine with wonderful texture, complexity and length.
Intense pear drop. honeysuckle, red apple and subtle creamy vanilla aromas produce a complex and intriguing nose. The palate is rich and round with impressive length and a sliver of sweetness. Red apple and poached pear fruit characters from the grapes combine with mealy textures and flavours derived from the lees stirring and barrel fermentation to produce an elegant, complex wine.
Winemaker: Marcus Wright/Rebecca Wiffen
Variety: Pinot Gris
Producer: Lawson's Dry Hills Wines Ltd
Winemaker Notes: The grapes were pressed, with the free run juice settled overnight before fermentation in stainless steel tanks at cool tempertures to retain the fruit characters. Post fermentation the wine was aged on yeast lees to add texture and subtle flavours. The pressings(16.5%) were fermented in older French oak barriques and puncheons with wild and cultured yeast, this portion is rich and round and provides body, spice and mouthfeel.
Viticulture Notes: The grapes for this wine come from the adjacent Barnsley and Lawson's vineyards in Marlborough's Waihopai Valley. A rigorous program of hand leaf plucking, shoot and crop thinning allowed excellent ripening of a small, intensely flavoured crop. Another perfect season allowed us to pick the fruit in perfect condition, with a wonderful array of typical Pinot Gris flavours. The Lawson's vineyard was harvested in late March, whilst the Barnsley vineyard was allowed extra "Hang Time" before harvesting in mid April with a small amount of shrival and intense flavours.
Alcohol: 13.8 %
Residual Sugar: 7.0g/L
Total Acidity: 4.9g/L
Brix: 23.4 - 24.2 °
Cellaring: This wine will develop slowly over the next two to three years, becoming richer with honey, toast and stonefruit characters becoming more dominant.
Food Match: Spicy crab cakes, strong cheeses or cold chicken