2010 Richardson Central Otago Pinot Gris
WINEMAKER’S DESCRIPTION:
Inviting bouquet reminiscent of lychees, pears and creaming soda. Lingering palate, full flavoured and balanced. The subtle barrel oak treatment with no oak pick up served to meld all the portions together producing a gentile Pinot Gris that will age gracefully.
TECHNICAL NOTES
Harvesting Date: 11th April 2010
PH: 3.5
TA: 5.8 g/L
Residual Sugar: 6 g/L
Alcohol: 14%
VINEYARD / VINTAGE
Cromwell Basin, Lake Dunstan, Central Otago
Two and three cane vsp trellis. Leaf plucking after verasion.
WINEMAKING
100% wild ferment from naturally occurring winery airborne yeast
20% used oak ferment
Twenty percent of the free run juice was transferred directly to oak and left to undergo ferment naturally. The tank ferment portion was stopped with cooling when the residual sugar was around nine grams of sugar and blended back with the barrelled wine. After several months on yeast lees, the wines were bottled in August 2010.
CELLARING
This wine is from a new vineyard so there is no cellaring history, however, the high fruit quality along with the style of winemaking, has created a wine that can be consumed now or cellared up to five years from harvest.
FOOD MATCH
Pinot Gris is the quintessential food pleaser, this wine will cross reference over red and white meats, fish, cheese and vegetables. Experiment!
Please serve slightly chilled.
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