Hans Herzog Marlborough Pinot Gris

Pinot Gris 2018

Regular price $44.00 Sale

New world but a world apart. A noble wine from one of New Zealand’s pioneers of Pinot Gris. Stunning opulent aromas of apricots and rock melon. Vivaciously mouth-filling with invigorating sweet fruit from physiological full ripeness, amazing texture, and a long fresh honeyed finish.

Vintage 2018+

The wonderfully ideal warm summer of 2018 together with our low yield philosophy produced perfect healthy and flavourful berries with a gentle perfume, ripened to perfection from the 20 year old vines.

Hans' Comments+

A long extended cold soak on the skin extracted the superb flavours and brilliant pink colour. I then let the must progress to its natural (wild yeast) fermentation without any residual sugar. 20% of the wine went into French oak puncheons and its fine lees regular stirred assisting to its remarkable silkiness, complexity and depth. This wine has not been exposed to cold stabilization and fining with only a light filtration to retain the elusive aromas. Natural sediments may show and are testimony of this high quality wine. Perfect in taste, naturally.

Tasting Notes+

From one of New Zealand’s pioneers of Pinot Gris. Stunning opulent aromas of apricots and rock melon. Vivaciously mouth-filling with invigorating fruit driving through the forefront, wonderfully sweet fruit from physiological ripeness, but a crisp balanced finish with added texture. A beautiful long honeyed finish for a dry Pinot Gris with no residual sugar.

Technical Data+
Variety     100% Pinot Gris
Rootstock RG, 101-14
Vine Planted 1996
Soil  Shallow (<45 cm) stony soil, excessively drained, developed from stony alluvium. Mixed even within the rows (sandy, gravelly, patchy clay-sand layers)
Planting Density   5,500 vines/ha
Yield  3t/ha
Alcohol 13.5%
Residual Sugar  <1 g/l
Ageing Potential 5 years
Bottles Produced 2,759
Food Matching Suggestions+

Very versatile. One of the white wines with matches practically everything.

Industry Reviews+

The Real Review – 90 points

“Hand-picked grapes were allowed to macerate on their skins before a long fermentation using endemic yeasts. The result is a deep, golden pinot gris with intense dried apricot, pear and spice flavours plus a subtle floral (honeysuckle?) influence.” Bob Campbell

Jancis Robinson – 16.5

“Unexpectedly pink in colour, almost a light bronze. Very unusual to see the colour in the skins of this variety appreciated rather than avoided. Really unusual aroma: toasty, slightly reductive and intriguing. Some sweaty lapsang souchong notes. It smells smoky, as if it is going to be quite tannic. I don't have the analysis of this wine but I would guess it is not bone dry as there is a rounded and slightly viscous weight in the mouth. This is one of those wines that is absolutely not about the fruit, though the orange-plum fruit allows the expression of the tannins and the complex flavours without there being any astringency. Jancis seemed a little ambivalent about the 2017 vintage but I think there is a stroke of genius in the balance here and would imagine it is quite bold in the context of NZ Pinot Gris. Long, smoky finish. Hard to tell how it will age – I might be being far too cautious. Definitely not an aperitif wine. It was a very good partner to roasted vegetables, including some sweeter flavours like butternut squash and beetroot.” Julia Harding

Michael Cooper – 5/5 stars

“Prepare for something different! Estate-grown on the northern side of the Wairau Valley, the 2018 vintage (5*) is a thought-provoking wine, like its predecessors. Orange-hued, from long skin contact with the juice, it was partly oak-aged (20 per cent of the blend was matured for nine months in partly new French oak puncheons). Mouthfilling, it has strong peach, apricot and spice flavours, a hint of strawberry, impressive complexity and a dry, lasting finish. Now in full stride, it's certified organic.”

Wine Enthusiast – 90 points

“A shade lighter than marmalade, this wine sees some skin contact and partial maturation in French oak puncheons. After much swirling, a reductive wet hay and barnyard funk make room for more appealing wildflower and spice notes. The palate wants for a touch more acidity to freshen up the textural richness, but this nevertheless would make an intriguing food pairing. If you're a wild wine fan, this will appeal, otherwise either try the previous vintage or give it more time in bottle.” Christina Pickard