This is an outstanding example of the rich, textural side of Pinot Gris. It’s densely packed with flavours of pear, nectarine, honeysuckle, beeswax, and orange peel. It’s about as silky and full bodied as Kiwi Pinot Gris gets. A portion of fruit was fermented and aged on skins in clay amphora for 6 months. The rest is pressed and aged in clay amphora and seasoned French oak, completing both primary and malolactic fermentation.

Phillippa Fourbet purchased their 5.5 hectares on the west side of Lake Dunstan, Central Otago site unseen from London. She moved back to this beautiful part of the world where she grew up, with her husband Yannick Fourbet, who is the French potter himself. From the existing vines planted on the property in 1999, they produce Chardonnay, Pinot Noir, Riesling and Pinot Gris, all organically.