Along with attractive aromas of ripe golden peaches, nectarines and dried apricot, the bouquet exhibits typical Central Otago Pinot Gris citrus, apple and quince characters with mineral undertones. Some residual sugar enriches the palate, along with a thread of natural acidity. Partial skin contact and oak fermentation adds texture, making this a great match for food such as smoked salmon or eel.

Technical Information
Clones:                 Clones Larcombe and GM 2/15
Vine Age:              5 & 6 years
Soil:                      Sandy loam, light, free draining
Rainfall:                 220-300 mm per year
Elevation:              260 metres above sea level
Harvested:             May 2010
Brix at Harvest:      24-25° Brix
Residual Sugar:      4 grams per litre
Titratable Acidity:   6 grams per litre
Alcohol:                 14%
Bottled:                 August 2010
Package:               12 x 750 ml