Astrolabe Province Pinot Gris 2017
Great as an aperitif, with shellfish and seafood, pates, poultry, pork and light game as well as creamy mushroom or egg dishes.
First generation winemaker Simon Waghorn has been honing his craft over thirty six years and has established a benchmark style of sauvignon blanc that reflects an unparalleled diversity of vineyard sources. Careful site selection, expert picking decisions, delicate fruit handling and astute blending are the hallmarks of his Marlborough wines. Simon chose the name Astrolabe because of historic ties with Marlborough and connotations of exploration and discovery. Together with his wife, Jane, they founded Astrolabe in Marlborough in 1996. Astrolabe is family owned and operated. All grapes are sourced from ten families who live on their land and farm sustainably. Each site was chosen for the distinctive flavour it produces. We work with dedicated growers who understand the rhythms of the land and know how to grow grapes that express the terroir. Simon is fascinated by the distinctive qualities of the Wairau Valley, Awatere Valley and Kekerengu Coast sub-regions, whether bottled alone or blended as part of the Province range.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot Noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot Grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot Gris wine. California produces both styles with success.
Tasting Notes for Pinot Grigio
Pinot Grigio is a dry, white wine naturally low in acidity. Pinot Grigio wines showcase signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are aromatic (think rose and honey), richly textured and sometimes relatively higher in alcohol compared to their Italian counterpart. As Pinot Grigio in Italy, the style is often light and charming.
Perfect Food Pairings for Pinot Grigio
The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.
Sommelier Secrets for Pinot Grigio
Given the pinkish color of its berries and aromatic potential if cared for to fully ripen, the Pinot Grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.