The 2006 season was one of the earliest on record and provided almost perfect weather from flowering through to harvest.  Warm summer and autumn temperatures allowed the Pinot Gris to ripen fully.  Flavour development was aided by the cool nights during the crucial period leading up to harvest. 

The 2006 Vavasour Pinot Gris was hand harvested from our own Awatere Valley vineyards. 

After whole bunch pressing the juice was split.  15% was carefully fermented in older French oak barriques using wild yeasts from the vineyard.  The wine in oak was lees stirred regularly.  The remaining portion was fermented in stainless steel, with a selected yeast strain.

This resulted in a wine which retains the fresh fruit flavours from the vineyard, with additional complexities coming from the wild fermentation, and lees contact. 

This wine shows subtle jasmine notes on the nose.  The richly structured palate exhibits ripe pear fruit with hints of jasmine and ginger.

The 2006 Vavasour Pinot Gris will be an excellent partner to many types of food, and can be drunk now or over the next 3 to 4 years.

This wine has been sealed with a screw top to retain its freshness and varietal characteristics.