Dry River Pinot Gris 2017

WINEMAKER NOTES:

I favour drinking aged Pinot gris wines on account of the complexity, subtlety, mouthfeel and more obvious weight that comes with maturity. For me, the young wine frequently lacks the ebullience and upfront charm of young Gewurtz or Sauvignon blancs that would be needed to compensate for the extra qualities that come with time. These wines are a rewarding proposition for cellaring for 5+ years, but remember, the variety does lack the robustness of Riesling and Sauvignon blanc, and your cellaring conditions should pamper them.

The wine is greenish straw in colour and it has a nose which displays floral, quince and ripe peach scents. It has quince, nashi pear and mineral flavours in a broad, oily palate. The structure is smooth and round, with firm acids encompassing the rich flavours. This is a wine which pairs well with rich dishes such as pork, and it also makes an interesting combination with many spicy Asian foods.