Pinot Gris 2005

Vintage

Isabel Wines

Tasting Note

The ’05 Pinot Gris has great appeal showing a fine structure, balanced body, texture and finesse. This gently perfumed wine has more substance and colour than one usually associates with ‘New World’ Pinot Gris. It is a mid point between Chardonnay, with its soft roundness and lower acidity and Riesling, with its higher acidity and aromatic flavours. Soft viscosity derived from lees contact and low yields in the vineyard lending length to the palate giving an overall impression of richness as well as freshness. The nose shows multiple aromatic flavours, ripe peach and pear with subtle rose garden perfume notes. The style of wine makes it a great accompaniment to creamy chicken and duck.

Accolades

“This was the most delicious of the 10 pinot gris I tasted for this column, possibly because it was the best balanced. I loved the suggestion of ripe pears and peaches, melon and tropical fruit, but it’s also a textural wine with a crisp, lingering aftertaste.”
Charmian Smith, Otago Daily Times, 8th March 2006

“…with the Isabel Marlborough Pinot Gris 2005, I can find no faults…it’s clean and fresh while beautifully displaying its varietal character…”
Sue Courtney, Wine of the Week, 22nd January 2006

Isabel Vineyard, New Zealand Scenic 02

Further Vintage Reports & Tasting notes

Vineyard
Isabel Estate Blocks 1, Rows 75-97 Block 2, Rows 25-62 Block 3, Rows 1-19/42-61/85-96

Variety
Pinot Gris Clones: Barrie and Mission Selle Ovaille 2-15 & 2-16

Harvest Date
13th – 22nd April 2005

Bottling Date
12th August 2005

Pinot Gris loves Marlborough…! This dusky pink coloured variety has a tendency to over-crop and must be controlled with judicious leaf and fruit thinning, avoiding high sugar levels and resultant higher alcohol levels in the wine.

Excellent and healthy fruit all hand picked upon ripeness, no more than 23 Brix, ideal maturity to obtain varietal expression of delicate flavours and crisp acidity. The fruit was gently whole bunch pressed followed by cool maceration for 2 hours duration. After cold settling the juice was racked to stainless for two batch ferments. Both ferments were cold (10-14 degrees Celsius), as we sought to retain freshness and crispy character. Later these were combined and given extended lees contact to build palate, body, balanced structure and complexity.

Harvest Analysis
Brix: 21-23
pH: 3.0-3.3
TA: 7-9g/l

Wine Analysis
12.5% alcohol
7.1g/l titratable acidity
3.3g/l residual sugar