Pinot Gris Grigio Marlborough New Zealand
Brian Bicknell had been making wine around the world for many years. He returned to Marlborough on a mission to isolate vineyards of unique and individual expression, to construct a range of wines which can articulate the wealth of terroir and microclime clime to be found across greater Marlborough. The rose tinged Pinot Gris grape holds a fair amount of tannin, Mahi endeavour to minimize skin contact for a gentler palate. Being a fruit of low acidity, Mahi ferment the juices right through to dryness in a measure of oak, building structure while preserving eloquence.
Pinot Gris is hand picked off a single vineyard, just outside the township of Ward in Awatere Valley, owned and managed by Pam and Polly Francis, fully certified under Bio-Gro as completely organic. Grapes are whole bunch pressed so that the time on skins can be minimised, essential for Pinot Gris, which can affect the finished wine with unwanted phenolic or tannin from the robust skins. Nothing but the purest free run juices are employed, for a more elegant and subtle style. Components are treated to a cool vinification to preserve the expression of site. A portion of the juices are barrel fermented in seasoned French oak, contributing weight of palate, while keeping the oak influence in check.
Light peach yellow hue. Delicately fragrant pear and citrus nose, leesyness and curd notes, a supple hint of milk and nougat oak. A structured palate of effusive fruit character, pears and candied citrus rind, endowed with cool ripened richness supported by a curl of mealy, cashew oak. A lingering finish of great purity, balanced, textural and long.