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Greywacke Pinot Gris 2011

Pinot Gris/Grigio from Marlborough, New Zealand
  • WE92
Ships Fri, Sep 29
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Winemaker Notes

Fruit from the Brancott Valley is wild yeast fermented in older oak to produce a rich, opulent rendition of New Zealand Pinot Gris. Concentrated aromatics of poached pear, quince and baking spices are followed by a palate of luscious stone fruit and mineral undertones.

Critical Acclaim

WE 92
Wine Enthusiast

Struck flint and slightly smoky aromas give way to flavors of honeyed peaches and toasted nuts—not full on, like a Chardonnay might be, but restrained yet lush at the same time. In only a few years, this has quickly become one of New Zealand’s best Pinot Gris.

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Greywacke

Greywacke

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Greywacke, , New Zealand
Greywacke
The Greywacke portfolio is based on the Marlborough region's signature varieties, Sauvignon Blanc and Pinot Noir. The Sauvignon Blanc is crafted in two distinctive styles: classically pure Marlborough Sauvignon, and an alternative wild yeast-fermented, oak-aged Sauvignon. In addition, Kevin indulges his creative drive with small parcels of Chardonnay, along with aromatic varieties Pinot Gris and Riesling. When the season graces this idyllic region with ideal conditions, limited releases of late harvest wines from the aromatic varieties are produced.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

YNG672929_2011 Item# 126660

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