2017 Yealands Landmade Pinot Gris

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LAND MADE PINOT GRIS
MARLBOROUGH | 2018
Thinking differently is what we do at Yealands. Crafting award-winning wines in
harmony with nature has seen us lead the world in sustainable winegrowing.
But most importantly, it means great tasting wines which don’t cost the earth.
The Yealands Estate Land Made range is sourced from New Zealand’s leading
wine regions. The winemakers have chosen to allow the land to tell its own story,
selecting parcels of grapes carefully nurtured from the vine to the bottle. These
individual parcels are skillfully combined to produce intense and authentic wines,
reflective of their distinctively unique origin.


TASTING NOTE
Bouquet: Brimming with pear drop, fig and nutty characters, leading to flavours of
stone fruit and honey.
Palate: The palate is full and perfectly balanced with a refreshing finish.
Food Match: Enjoy with seafood, chicken or pork dishes.
Dietary Information: Suitable for vegetarians, vegans and a gluten free diet.
Cellaring Recommendation: Enjoy now, or cellar up to 3 years.


VINTAGE SUMMARY
The growing season in Marlborough started out warm and dry, resulting in very
even flowering and ultimately balanced vines with the right amount of crop to
get them through to harvest. The warm weather continued through Spring and
Summer, with periodic rains which kept the vines hydrated through the warm
growing season. The warmer conditions meant that harvest started around two
weeks earlier than the previous year.
The Pinot Gris from this vintage is showing lovely lifted pear and fig aromas, with
a refreshing and balanced palate.


WINEMAKING
Winemaker: Natalie Christensen
Harvest Date: 21st March - 1st April 2018
Winemaking Analysis: Alc 13.0% pH 3.48 TA 6.15 RS 4.0g/l
Parcels of Pinot Gris were harvested individually over a ten day period. The fruit
was de-stemmed and pressed gently, separating the free run juice from the
pressings. The juice was cold settled for 48 hours then racked prior to a long cool
fermentation in stainless steel tanks to capture and enhance the fruit flavours of
pear, honey and stone fruit. Each parcel was fermented separately using a range
of selected yeasts. Following fermentation the wine was blended, stabilised and
filtered prior to bottling.

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