100 %Pinot Gris, fermented on skins and barrel aged to show off its kinship to Pinot noir.
Coppery-pink (ramato in Italian). Ripe peach and toffee apple, kitchen spice, rose petal, and black tea, with a mineral, tactile finish.
Colour: Bright cherry red.
Bouquet: Raspberry jelly.
Palate: Raspberries, cranberries, violets, with some earthiness. Bright acidity and a slight spritz.
Food Match: Easy drinking. Great as an aperitif, or match with chicken, red fish, or vegetable dishes.
Cellaring: Made for drinking now.
Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban.
100% Gamay Noir.
Dry River Flats, Martinborough.
1 April 2022.
Brix at harvest:
100% whole bunch carbonic maceration for 14 days, then pressed.
Cool ferment in stainless steel tank.
No maturation. Light fining and filtering.
Wine analysis at bottling:
alc – 11%
pH – 3.2
RS – 3 g/L