The Dress Circle is the premium seating in the theatre and matches the location of our Pinot Gris. Situated on our middle terrace overlooking the spectacular vista of lake and mountains, it is indeed the ‘dress circle’ of the vineyard.
“Off-dry in style and showing classic varietal notes of pear, red apple, cinnamon and sweet floral aromatics, the complex palate blends jasmine with nectarine, ginger, mint and lime”. Olly Masters (Winemaker)
The 2019 season was a typical Central Otago season in terms of heat but what was unusual was the high rainfall and a lack of the north-west spring winds. The heavier spring rains encouraged vigorous canopy development requiring vigilance to ensure short interval spray programs were maintained to prevent any disease. Conditions for flowering and fruit set were ideal for Misha’s Vineyard with a mild autumn with perfect weather to enable ripening. However it was a very mixed season across the region with vineyards impacted by a severe frost early in the season (13th October) where temperatures plummeted to -4⁰C and three days of late frosts (6-8th April), which saw many vineyards scramble to harvest fruit as canopies collapsed. This was a year to be thankful for steep slopes and a frost-drained vineyard site. Growing Degree Days (GDDs) were 1149 with this fruit hand-picked at 7.1 tonnes per hectare.
This is an ‘anytime’ white wine that can be enjoyed alone or matched with a wide variety of food including many Asian style stir-fries and dishes that are a little spicy. It’s also particularly good with shellfish, salmon, chicken, pork, and creamy-sauce pasta.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Sub-Region||Bendigo – Single Vineyard||Variety/ Clones||GM 2.15 (70%) Barrie (30%)|
|Planting||2005, Altitude: 298 – 313m||Harvested||1-9 May 2019|
|Harvest Analysis||Brix: 23.1-23.5 / pH: 2.93-3.05 / TA: 8.3 g/l||Bottled||8 August 2019 (Stelvin closure)|
|Wine Analysis||Alc:13.5% / pH: 3.54 / TA: 5.9 g/l||Cellaring||1 – 6+ years|
|Residual Sugar||6.3 g/l||Style||Off-Dry|
The fruit was gently whole bunch pressed to enhance varietal extraction but ensure low phenolic levels. The free run portion of the juice was kept separate and racked clear to stainless steel tanks, where it was inoculated and cool-fermented (14-15⁰C) to retain varietal character. The pressings portion, had some of the free run added back and was fermented at warmer temperatures (20⁰C) in older French oak hogshead barrels with indigenous yeast to add more yeast complexity and build mid palate texture into the wine (42% of blend).