Maude, Pinot Gris Central Otago 2017

£17.50

  • Type:

    White

  • Grape:

    Pinot Grigio/Gris

  • Country:

    New Zealand

  • Grape Blend:

    Pinot Grigio/Gris 100%

  • Region:

    Central Otago

  • Vegan:

    No

  • ABV:

    13.70%

  • Winemaker:

    Sarah-Kate and Dan Dineen

  • Bottle Size:

    750ml

Tasting Notes

Classic pear, apple, musk and rose petal florals are abundant in this youthful & vibrant Pinot Gris. The palate whilst filled with flavours of poached pear and spice, remains precise and elegant, finishing crisp and clean.

  • Production Notes
  • Producer
  • Critics Reviews

This Pinot Gris combines fruit from two premium sites in Central Otago, including our mature family owned vineyard in Wanaka, Mt Maude. Hand harvested from four vineyards in Central Otago. One being our family vineyard, Mt Maude in Wanaka, the balance from vineyards we work closely with on Maori Point Rd, Lowburn and Gibbston Valley. 60 % of the juice is fermented in stainless steel contributing to the delicate and pure aromatics in the wine. The remaining 40% is fermented in older oak barriques giving viscosity and texture. Combining the parcels creates a Pinot Gris both aromatic and textural.

This family-owned and run winery was established by husband and wife winemaking team Sarah-Kate and Dan Dineen. Planted in 1994, the Mount Maude vineyard is on the steep, north-facing slopes of the sheltered Maungawera Valley just outside of Wanaka, Central Otago. Maude and its neighbouring peak Mount Gold present classic Central Otago conditions; crisp purity of air with strong diurnal temperature swings - this makes for very small harvests of outstanding fruit at the very margin of feasible production - when the weather is kind, and it frequently is. These hand-crafted wines are made in Maude's custom built Wanaka winery using fruit sourced from Cromwell, Bannockburn and Wanaka. The Mount Maude wines come from the estate vineyards.

Wine Advocate 90pts (2017) - Maude's 2017 Pinot Gris is a model of balance, offering baked pear and spice aromas and flavors countered by bright acids and a dry, crisp finish. Sixty percent was fermented in stainless steel, the other 40% in older French oak, so there's no obvious wood, but there's a fine, taut line walked between freshness, breadth and texture, where all those elements come together in harmony.