After gentle pressing whilst the grapes were cold, the clear juice was fermented with Alsatian yeasts selected for their ability to enhance body, texture and varietal aromas in the finished wine. A moderately cool fermentation (13-15°) in stainless steel tanks has preserved freshness and fruit expression, contributing to the elegance of this wine. Fermentations were stopped with some residual sugar remaining, to balance the mineral and fine phenolic structure of this Pinot Gris. Batonnage (or lees stirring) was carried out for four months to further enhance texture and depth on the palate.
In 1993 the Bolithos planted their first vineyard of two hectares - the Hill Vineyard. In total they now have over 140 hectares of vineyards.
Harvest 2014 produced some very lush fruit for this wine!The resulting aroma of this wine is a medley of quince, persimmon and rich florals. The concentrated fruit is weighty on the palate but given a freshness and structure thanks to our typical stoney minerality and a fine phenolic thread. There is a fine lees derived- biscuit like texture making the wine very moreish and priming the palate for food.
2014 - Pure Elite Gold at Air New Zealand Wine Awards
2014 - 5 Stars Sam Kim