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Waipara Springs

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The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.

2016 was a long hot El Niño summer resulting in luscious fruit-driven wines. This Pinot Gris shows ripe nectarine and peach fruit with a zingy spice finish, a rich full wine with a long fruit-driven finish.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

12.0 g/L

pH

3.45

ACIDITY

6.2 g/L

ORIGIN

New Zealand

WINEMAKER

Paul Hewitt

VARIETY

Pinot Gris/Pinot Grigio

FINED USING

Isinglass

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Waipara

VEGETARIAN

No

VEGAN

No

Vinification details

After gentle pressing, the juice was settled until clear. Fermented with a mixture of yeasts to build complexity, it was held on full lees for one month, then racked and blended and kept on light lees over winter. Filtered and bottled in December 2016.

Awards

IWC 2017: Silver

Green credentials

Member of Sustainable Winegrowing New Zealand.

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Download full size images

The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.

Aromatic notes of pear and a touch of spice on the nose, with vibrant floral undertones. The palate is rich and complex with a subtle touch of balanced sweetness, combining with the natural fruit concentration in the mid palate. This wine has balanced acidity for a beautiful lingering finish.

Technical analysis

ALCOHOL

12.5 %

RESIDUAL SUGAR

8.0 g/L

pH

3.45

ACIDITY

6.8 g/L

ORIGIN

New Zealand

WINEMAKER

Paul Hewitt

VARIETY

Pinot Gris/Pinot Grigio

FINED USING

Isinglass

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Waipara

VEGETARIAN

No

VEGAN

No

Vintage conditions

No significant winter frosts. The summer was hot and dry, resulting in excellent fruit set and high crop levels. Rain was experienced during harvest.

Vinification details

Juice was settled then racked for fermentation before being innoculated with VL1 Yeast and fermented at between 14-16 degrees for two weeks to near dryness. A partial barrel component was used to ferment a proportion to dry. Post fermentation the wine was left for an extended period on the lees and mixed to add complexity to the wine.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss