Martinborough Vineyard

AWARDS

94pts/5stars Sam Kim Wine Orbit

Gold Medal, National Wine Awards of New Zealand

Gold Medal, NZ International Wine Show 2024

THE SEASON

The 2024 vintage will go down as one of the greats. The season started very well with good soil moisture and warm winter temperatures. Spring frosts were minimal and although late November and early December was cooler,the second half of the season from late December was near perfect with dry, warm, settled conditions throughout. Autumn started early with cooler nights in late February and we commenced picking on the 11th March and were finished three weeks later. Similar to great vintages like 2021, 2015 and 2007, the wines in their youth are showing great form - they have impressive structure, concentration, weight and richness.

VINEYARD BLOCKS

Te Tera Pinot Gris comes from our younger vineyards (vine age ranges from 9-24 years old) within the Martinborough appellation. These vineyards sit on a mix of alluvial and clay soils. Our younger vineyards tend to produce Pinot Gris that is fruitier with soft, full flavours and a smooth finish.

WINEMAKING

We left the grapes on the vine late into the season with the goal of concentrating the aromas and flavours .The grapes were picked, destemmed and given three hours skin contact time to pick up extra weight and richness. Fermented in stainless steel tanks at a cool to warm temperature to give texture and weight. We stopped fermentation at approximately 4 g/L residual sugar for two reasons: firstly, to lower the alcohol slightly and secondly, to provide a hint of sweetness to balance the wine. The result is a fresh yet rich style of Pinot Gris that has body, intensity and texture, combining to make a delicious and enticing wine.

TASTING NOTES

A vibrant bouquet of pear, nectarine and red apple interlace with floral and spice in the background. On the palate ripe pear, quince & spice introduce a clean, dry finish. Ripe fruit characters provide a bit of richness retaining a fresh balance. Try alongside cured salmon with verjuice, apple and rocket