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Description
Nautilus Estate Marlborough Pinot Gris 2016"Delicately aromatic pinot gris with typical pear and apple flavours plus a suggestion of nutty yeast lees. A good wine for people who think they don't like pinot gris" Taste Magazine, Taste's Top Wine Awards, 2018 This 2016 vintage Nautilus Pinot Gris is pale straw in colour, with vibrant aromas of pears, ginger and delicate hints of five spice. The medium bodied palate shows concentrated pure fruit flavours with a bright, crisp and dry finish.
"Delicately aromatic pinot gris with typical pear and apple flavours plus a suggestion of nutty yeast lees. A good wine for people who think they don't like pinot gris" Taste Magazine, Taste's Top Wine Awards, 2018
This 2016 vintage Nautilus Pinot Gris is pale straw in colour, with vibrant aromas of pears, ginger and delicate hints of five spice. The medium bodied palate shows concentrated pure fruit flavours with a bright, crisp and dry finish. Delicious upon release, this wine will improve for 3-5 years post vintage.
Prior to Christmas all the talk was about drought. Fruit set was good but would we have enough water to get through the season and what effect would this have on bunch size. Certainly the river was low. But of course Mother
Nature intervened and a couple of timely rains in January during the critical phase when the berries size up meant that a crop that was looking average at best ended up above average in size. A key feature this year was lower acidity (by normal Marlborough standards), bright fruit flavours and a nice mineral texture across all the wines.
The fruit was hand harvested and chilled overnight before being gently pressed and fermented with an aromatic yeast strain in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. A small portion was fermented in old oak barrels to provide a textural element. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates the flavours.
Food Pairing: Soft shell crab in tempura batter with a lime-chilli dip.
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