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FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017
FRAMINGHAM PINOT GRIS 2017

FRAMINGHAM PINOT GRIS 2017

Regular price $27.99 $22.99 Sale

VINEYARD: RENWICK ESTATE

REGION: MARLBOROUGH

WINE VARIETY: PINOT GRIS

NZ WINE: YES

VINTAGE: 2017

ABV: 14%

SIZE: 750 ml

CLOSURE: SCREW CAP

MINIMUM ORDER: 6 BOTTLES

SHIPPING DETAILS: $10 FLAT RATE PER CASE WITHIN NZ 

ASSORTED CASE: NO

SAVING PER CASE: $30.00

BOTTLE SAVING: $5.00

FOOD SUGGESTION: SCALLOPS / SHRIMP / CRAYFISH / LOBSTER / BLUE OR GREEN LIPPED MUSSELS

WINE NOTES: Aromatics are mellow and reminiscent of pear, apple, quince, dough and cream, with suggestions of wood smoke.Generous “Apple Strudel”-like flavours of baked apple, quince, cream, nuts and pastry. Intense, complex and rich palate with soft acid, good weight, silky texture and lovely mouthfeel culminating in a spicy, leesy finish.

1 to 3 years from vintage

AWARDS / REVIEWS / ACCOLADES: New Release.

VINIFICATION: A significant amount of work is done on our vineyards that produce grapes for Framingham Pinot Gris. Extensive crop thinning (when necessary) and leaf plucking are practised, giving low yields of grapes that have had excellent exposure to sunlight. This fruit was harvested by hand, and whole bunches were loaded into the press and gently dejuiced. Around half of the juices were clarified by cold settling for 2-3 days before racking to ferment, the remainder had no clarification and grape solids were included. 2 styles of fermentation were employed; about 50% of the blend was fermented in stainless steel tanks with some temperature control, and stopped with a little residual sugar remaining to provide alcohol balance. Once tank fermentation was complete, that portion was racked off gross lees and left to age on light lees for 7 months to add a little texture. The remaining 50% of the blend was fermented spontaneously in old barriques, remaining on full lees for 7 months with some mlf. After blending, the wine was gently clarified and bottled under screwcap to preserve freshness, flavour and integrity.