Seizing upon Hawkes Bay’s ideal climate to ripen pinot gris to a level of intensity and texture, that doesn’t require the unnecessary artifice of residual sugar was the intention of this wine. Aromas of peach, pear, rose and cinnamon are the wine’s key characters. The palate reflects the same fruit characters allied to talcum powder like texture and long refreshing finish.

Ponsonby News, October 2014, Phil Parker

“Technically dry, but full-bodied and unctuous. Smells like nashi pear and citrus, while in the mouth it’s all poached apple and pear with a hint of tonic water and a dry finish.”