Catalina Sounds Marlborough Pinot Gris 2020

Catalina Sounds Marlborough Pinot Gris 2020Dry style Asian pear Baing spice & coconut Lingering finish "Elegant and delightfully inviting, the bouquet shows white flesh peach, Nashi pear, floral and lemon peel aromas. The palate displays excellent fruit purity and focus, combined with refined texture and bright acidity, finishing long and delicate. At its best: now to 2025" Sam Kim, Wine Orbit, Jan 2021 "Enticing bouquet of spicy white fleshed stone fruits, citrus, honeysuckle and apple.

• Dry style
• Asian pear
• Baing spice & coconut
• Lingering finish

"Elegant and delightfully inviting, the bouquet shows white flesh peach, Nashi pear, floral and lemon peel aromas. The palate displays excellent fruit purity and focus, combined with refined texture and bright acidity, finishing long and delicate. At its best: now to 2025" Sam Kim, Wine Orbit, Jan 2021

"Enticing bouquet of spicy white fleshed stone fruits, citrus, honeysuckle and apple. Crisp, spicy, leesy and dry on the palate with a contrasting core of fruit with flavours that reflect the nose. Elegant, lean and mineral style. Balanced and ready to enjoy from today and through 2023" Cameron Douglas MS, Feb 2021

The wine has integrated aromatics of baking spice, Asian pear and desiccated coconut. The palate is soft and rich, then underpinned with subtle minerality to give a long and lingering finish. Enjoy over the next 3-5 years when cellared correctly.

100% Marlborough, New Zealand – certified with Sustainable Winegrowers New Zealand. 100% Pinot Gris sourced from three vineyards across the Southern, Wairau and Awatere Valley sub-regions of Marlborough, giving a distinct regional expression that is uniquely ‘Catalina Sounds’. Southern Valleys (65%), Awatere Valley (20%), Wairau Valley (15%).

The 2019/2020 season will be one to remember for many reasons. Spring started out with mixed weather – cool temperatures, strong north-west winds, rain and a healthy dose of sunshine which became settled warm weather through flowering in December, ensuring a modest fruit set. Late January into February was hotter than average and very dry, then eased into classic Marlborough warm days and cool nights. Those warm days and cool nights help to express the unique fruit profile of Marlborough with fresh, juicy acidity to match.

7% fermented in neutral 500 L puncheons with indigenous yeasts, 93% fermented at cooler temperatures in stainless steel tanks.

Food Pairing: Spicy Indian, Thai and Asian inspired dishes. Richer sea-food dishes like barbequed scallops and pan-fried salmon and hard, salty cheeses like Manchego or aged Comte.