We’ve got all the makings of a go-to here. It’s just that satisfying. In the same way a perfectly ripe pear can remind you of endless summers of scrumping, grazed knees and bucolic delight (even if none of this actually happened), this gris has a singular ability to transport you to your happy place, even on the coldest, grimmest winter’s day. Stupendously easy drinking; pleasurable and unobtrusive, making it ideal for long-overdue catch-ups with besties. Don’t worry about the food or the glassware for this one, just focus on the company.
“Bright, light straw-yellow colour with some depth, pale edged. The nose is soft in expression and has some vinous presence, but the fruit is light, infolding taut and tightly bound aromas of white stonefruits melded with nutty elements and honied nuances. This is clean, pure and refreshing. Dryish to taste and medium-bodied, the palate has good weight and presence showing white and yellow stonefruits, along with notes of honey, herbs and nutty nuances. Soft textures give the mouthfeel some grip along with some underlying alcohol providing drive. The acidity is balanced and the wine carries to an elegant, nuanced finish. This dry Pinot Gris has weight and vinosity, and restrained fruit expression, showing stonefruits, honey and herbs on a fine-textured palate. Serve with poultry and pork over the next 3+ years. Pinot Gris fruit fermented in tank with 20% by indigenous yeasts in seasoned oak to 13.3% alc. and 1.8 g/L RS, the wine aged on lees. Dec 2018 RRP $24.00”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Gris
- Serving Temp.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pumpkin, spinach & ricotta lasagne with bacon
- 500g pumpkin, peeled, cut into 1cm pieces
- Olive oil spray
- 250g button mushrooms, thinly sliced
- 125g rindless bacon rashers, coarsely chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g cans diced tomatoes
- 40g butter
- 40g (1/4 cup) plain flour
- 435ml (13/4 cups) milk
- 6 fresh lasagne sheets
- 500g fresh ricotta
- 2 x 250g pkts frozen spinach, thawed, drained
- 40g (1/2 cup) finely grated parmesan
- Preheat oven to 180ºC. Place pumpkin on a lined baking tray. Spray with oil. Bake until tender. Spray a 20 x 30cm (base measurement) baking dish with oil.
- Meanwhile, spray a frying pan with oil. Heat over medium heat. Cook mushroom, stirring, until browned and the liquid has evaporated. Transfer to a plate. Spray pan with oil. Cook the bacon, onion and garlic, stirring, until golden. Reduce heat to medium-low. Add tomato and cook, stirring often, for 5 minutes or until the mixture thickens slightly. Stir in the mushroom.
- Heat the butter in a saucepan over medium heat until foaming. Stir in the flour for 1-2 minutes or until the mixture bubbles. Remove from heat. Gradually whisk in milk until smooth. Cook, stirring, over medium heat, until thick.
- Spread 1 cup of tomato mixture in dish. Top with 2 lasagne sheets, overlapping slightly, cutting to fit. Top with half the ricotta, spinach and pumpkin. Spoon over half the remaining tomato mixture. Repeat with the remaining lasagne sheets, ricotta, spinach, pumpkin and tomato mixture, finishing with lasagne sheets. Pour over the bechamel. Sprinkle with the parmesan and bake until golden.