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.
“Inviting aromas of white pear, honeysuckle and hazelnut nougat lead to a gentle dry palate of baked apple and nectarine balanced by a fresh mineral lime finish.” Olly Masters (Winemaker)
The season started with relatively cold and dry conditions. In November, the unrelenting spring winds started and continued through December, presenting challenges in the vineyard and impacting the fruit set. February was slightly warmer than normal, but the heat was short-lived as March was the coldest on record. Our harvest commenced on 4th of April and was carried out during the Covid-19 lockdown, so this was also challenging. Although 2020 is regarded as an excellent vintage across New Zealand, Central Otago recorded the coolest ever season. With Growing Degree Days (GDDs) at just 852, we were thankful of lower yields so we could ripen the fruit. The lower yields have translated to excellent flavour intensity, colour and tannin. The fruit was hand-picked at 4.0-6.3 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 (62%) Barrie (38%)|
|Planting||2005, Altitude: 298 – 313m||Harvested||21-23 April 2020|
|Harvest Analysis||Brix: 24.2-25.0 / pH: 3.32-3.45 / TA: 8.6-9.5 g/l||Bottled||8 August 2019 (Stelvin closure)|
|Wine Analysis||Alc:14% / pH: 3.43 / TA: 7.0 g/l||Cellaring||1 – 6+ years|
|Residual Sugar||5 g/l||Style||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 (14-15°C) to retain varietal character. The pressings portion, had some of the free run added back and was fermented at warmer temperatures (20°C) in older French oak hogshead barrels (23% of blend) with indigenous yeast to add more yeast complexity and build mid palate texture into the wine.