Tohu Awatere Valley Marlborough Pinot Gris 2023

Tohu Awatere Valley Marlborough Pinot Gris 2023Dry style Juicy pear Ginger spice Smooth acidity "Gorgeous and instantly appealing, the wine shows Asian pear, rockmelon, citrus peel and jasmine aromas onthe nose, followed by a succulent palate delivering pristine fruit flavours with fleshy texture, making it fabulously drinnkable. At its best: now to 2027" Sam Kim, Wine Orbit, Nov 2023 This fruit driven Pinot Gris from Marlboroughs Awatere Valley displays bright aromas of juicy pear with hints of

• Dry style
• Juicy pear
• Ginger spice
• Smooth acidity

"Gorgeous and instantly appealing, the wine shows Asian pear, rockmelon, citrus peel and jasmine aromas onthe nose, followed by a succulent palate delivering pristine fruit flavours with fleshy texture, making it fabulously drinnkable. At its best: now to 2027" Sam Kim, Wine Orbit, Nov 2023

This fruit-driven Pinot Gris from Marlborough’s Awatere Valley displays bright aromas of juicy pear with hints of citrus blossom and ginger spice. On the palate flavours of pear drop, fresh quince and red apple blend seamlessly to a palate of integrated fine phenolics and smooth acidity. This luscious Pinot Gris is a fresh and richly textured wine with a long and lingering finish.

This wine is grown in two very distinct vineyards both located in the cool southern Awatere Valley region of Marlborough; one located on the windy, exposed coastal planes, with the other located further inland on young fertile river terraces.

The 2022/2023 growing season was notable for the La Niña weather system which brought wet and cold weather to the Marlborough region throughout both spring and summer, however this generally unfavourable weather gave way to a long run of dry and sunny days leading up to harvest. The fruit benefited from a longer ripening period on the vine, with perfectly ripe fruit in excellent condition harvested during late March and early April 2023.

Grapes sourced from two sites in the Awatere Valley are machine picked and then transported just a short distance to our nearby winery, where they are gently pressed with minimal skin contact. The resulting juice is then settled and racked into stainless steel tanks for warming and inoculation with carefully selected yeasts. Lasting around 21 days, the long, cool fermentation is stopped when the levels of residual sugar, acidity and light phenolics are perfectly balanced. Post-ferment the wine is held in tank and matured for a short period of time before being stabilised and prepared for bottling. With no additional finings necessary this wine was bottled in mid-July 2023.