Variety: Pinot Gris (100%)
Brix: 23.2 – 24.5
Fermentation: 100% Stainless Steel
Residual sugar: 3.3g/L
Latitude: 42.9 degrees South
Altitude: 60-70 metres above sea level
Aspect: Gentle sloping, north facing valley floor
Soil type: Silt and clay loam over decomposed limestone
Juice was settled, crystal clear then rack for fermentation. Innoculated with VL1 Yeast and fermented 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.
This is an aromatic wine with hints of pear drop and lime with added complexity and honey melon aromatics from a proportion of barrel fermentation. This wine is fresh, bright and well balanced with good concentration. It will match well with a range of fresh summer salads and New Zealand cuisine.
Silver Medal, Easter Show Wine Awards 2014.
Fruit-expressive and friendly, the aromatic bouquet shows apricot, ripe apple and pear characters with a hint of spice. It's ripe and rounded on the palate with smooth texture, leading to a refreshing finish. A portion of the juice was fermented in barrel for added complexity. At its best: now to 2016. Wine by Waipara Springs. Sam Kim, Wine Orbit, March 2014.
From Waipara Springs, the 2013 vintage (3*) is freshly aromatic and vibrantly fruity, with good depth of peach, pear, apple and spice flavours, a sliver of sweetness (6 grams/litre of residual sugar) and lively acidity. Drink now to 2015. Good value. Michael Cooper's Buyer's Guide to New Zealand Wines 2015.
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