Pinot Gris/Blanc/Gruner Veltiner

Bob Campbell MW 96 points. WINERY NOTES: This wine has a characteristic straw colour with an upfront nose of honeysuckle and poached pear, followed by tropical melon and the fragrant and floral spice of potpourri. On tasting, first impressions are of an obvious concentration and lushness which can be attributed to the very small berry clone of Pinot Gris that we grow - yellow peach, rock melon, hints of old fashioned custard with undertones of fenugreek spice. This wine has a long, lingering, crisp and clean finish and although it has a slightly higher level of residual sugar than previous vintages, doesn't leave the palate cloying in...

Comments by winemaker, Wilco Lam: The 2016 Dry River Pinot Gris is initially a bit shy, which is to be expected of a young wine, but progressively the complexities start to become evident. Kiwi fruit, rock melon and white flesh stone-fruit are the obvious fruit aromas. We gladly welcome the stewed rhubarb character I often saw in our past Pinot gris. Bay leaf, ground galangal, and other Indian spices like cardamom and caraway seed add further interest. Candle nuts and vanilla pod bring a grounding effect and entice to finally start tasting! The wine appears drier than previous releases, the residual sugar is approximately 20 g/l, which might...

WINEMAKER NOTES: I favour drinking aged Pinot gris wines on account of the complexity, subtlety, mouthfeel and more obvious weight that comes with maturity. For me, the young wine frequently lacks the ebullience and upfront charm of young Gewurtz or Sauvignon blancs that would be needed to compensate for the extra qualities that come with time. These wines are a rewarding proposition for cellaring for 5+ years, but remember, the variety does lack the robustness of Riesling and Sauvignon blanc, and your cellaring conditions should pamper them. The wine is greenish straw in colour and it has a nose which displays floral, quince and ripe peach...

Michael Cooper says “At its best, this is one of the finest Pinot Gris in the country.”. WINEMAKER’S NOTES Picked at relatively low brix for elegance and site expression, this is a drier style of Pinot Gris. Pre-pressing maceration of 5 hours at ambient temperatures, before settling for two days. Fermented mainly in tank (8% barrel ) at low temperatures through to dryness. Minimal lees stirring post-ferment allows the minerality to feature and the wild barrel fermentation adds different layers of texture and complexity. Bottled onsite without fining. Style Dry: Residual Sugar 5.6 g/L

Notes from Duncan: The ultimate in food friendly wines, Gruner goes with just about anything and anyone. A fruit driven style of Gruner Veltliner with a lithe texture, medium weight in a dry style. Floral, white pepper, and pip-fruit aromas on the nose , similar fruit flavours including spice and pears come through on the palate, all underpinned by mineral characters and refreshing acidity. We aim to produce wines of purity, precision and balance with a clear resonance of flavour. The wine is drinking extremely well now but can be cellared with confidence for two to four years. Certified organic, Morrison vineyard, Pisa.

Winery Note: The 2021 vintage yielded beautiful fruit from our Gibbston Back Road Vineyard. Grapes were hand harvested early morning, quickly returned to the Rockburn Winery and fermented in small batches. 2021 vintage we’ve elevated the juice with subtle / older French oak, thus adding additional layers of texture and weight to the palate and enhancing those exceptional aromatics and flavours. The winemaking team then simply guide the Pinot Gris gently through to the bottle with minimal handling. Our “hands-off” approach delivers a pure expression of Central Otago to your glass. Ripe peach, nectarine, and Nashi pear aromas...