In the Alsace region of France, Pinot Gris grapes are used to produce some of the most exquisitely luscious wines in the world. It is this style of wine that Kumeu River strives to emulate. While “gris” means “gray” in French, the skin of a Pinot Gris grape may appear anywhere from a dappled blue-gray to a pinkish brown, depending on where it is grown. The skins of the Kumeu River Pinot Gris grapes are amazingly bright red. When pressed, the juice has a slight pink color that disappears during the fermentation process to eventually reveal a wine with a lovely pale golden hue.

A spring frost caused a significant loss of fruit, followed by an equally difficult flowering period leading to fewer berries per bunch. As a result, yields were only about 50 percent of normal. Very low rainfall throughout the growing season and lovely, warm ripening conditions towards the end led to a small but beautiful crop of Chardonnay.

Wild yeast fermentation took place in tanks over an extended period, in conjunction with a partial malolactic fermentation. We stopped the fermentation at 9.4 grams per liter of residual sugar.

The aromas have typical peach and stone fruit notes tinged with the floral perfume that we have come to expect from Pinot Gris. On the palate the wine is rich and complex with an oily texture that coats the tongue and lingers on the palate, with a lovely length of flavor. Pinot Gris is a variety that goes particularly well with food, including quite intensely flavored dishes. It is also one of the few wine styles that can handle the spiciness of chilli, so together with the sweet succulence of prawns, a nicely chilled bottle of Kumeu River Pinot Gris makes up a spectacular combination.