Shades of Gris…

April 22nd, 2010 | Posted by

sandihurst waipara pinot gris Pinot Gris, in all its glory. Harvested by hand a few days ago at 24.5 Brix. But what to do with it ? There seems to some murmuring around both the lack of any defined Pinot Gris style in NZ and the labelling or lack thereof on each bottle which doesnt alert the consumer as to the style they can expect. And fair enough too. Unless you are familiar with the producer you may very well buy something that is completely not what you wanted. How do you liek yours - weighty, oily, sharp, lean, sugar or not ? At this stage the Gris in the photo above has been whole-bunch pressed. lightly settled and is about to be run down to barrel today. Older seasoned barrels so no oak influence. From there Im planning that it will begin fermenting naturally, go mostly dry and sit around on its gross lees for as long as possible until the weight and texture feel right, probably around December when we will think about bottling. A Waipara Pinot Gris with more of a nod to the Alsation than Italian styles perhaps.