Gibbston Highgate Estate Incognito 2011 Central Otago Pinot Gris
CENTRAL OTAGO WINE AT AN UNBEATABLE PRICE!
DONT PAY: $24.99
$11.99each for 12
$12.99each
DESCRIPTION
Gibbston Highgate Estate is an artisan vineyard and winery, producing 5000 cases per year. The wines are made with passion from hand-tended grapes grown under accredited sustainable viticulture practices, low input and yield agriculture, and whenever possible made without the use of animal products.
The style of wine made from Gibbston Valley Central Otago Pinot Gris is only limited by the winemaker’s imagination and can range from tasting like the driest Sauvignon Blanc to the sweetest Riesling, yet still retaining its strong Pinot Gris character creating a super rich wine that maintains its aroma to be savoured with food.
Gibbston Valley is in Central Otago, an alpine region in the South Island of New Zealand. The cool climate of Gibbston Valley bears largely on the complexity and intense flavours of our wines. Formerly part of high-country, merino sheep station, Highgate refers to the farm gate which was open in spring to let the animals graze in the mountain pasture.
A challenging vintage but a dream Pinot Gris. Hand harvested from our Gibbston vineyard, managed under accredited sustainable viticulture. This wine is off-dry & vivacious with pear, honeysuckle & mandarin flavours. Fruity & refreshing with a mineral backbone. Straw colour with yellow hues and oily texture. Pear and nuances of orange blossom, with some stone and tropical fruit. The palate is full and smooth, mineral, with candied pears and ripe stone fruit undertones.
Refreshing and off-dry, finishing with an array of lingering aromatics.
A good match with many foods, including spicy foods. It makes a lunch-friendly wine and aperitif wine too.
Asian food, fresh spicy salads with poultry and salmon, yellow cheeses, and anything with a bit of piquancy.
Ready to enjoy now. All our pinot gris cellar well for several year for its backbone of minerals and acidity.
Hand-harvested and whole bunch pressed at low pressure and for an extended time, with 550L/T juice yield only.
Some 25% of unsettled juice fermented in old French barrels by wild yeasts. The rest fermented and aged in steel tanks to retain the purity of fruit. Allowed to sit on its lees for a prolonged time with frequent lees stirring.
Both portions blended, finished with minimal fining and filtration.
BOTTLE TOPS: STELVIN
ALCOHOL CONTENT: 14.0%