Butterworth Layline Martinborough Pinot Gris 2022

Butterworth Layline Martinborough Pinot Gris 2022"Restrained and elegantly lifted on the nose, showing white flesh peach, Nashi pear, rockmelon and subtle flinty aromas, leading to a finely focused palate offering juicy fruit flavours with fine texture and bright acidity, finishing lingering and mouth watering. At its best: now to 2026" Sam Kim, Wine Orbit, Aug 2024 "A distinctive, lifted and varietal bouquet of Gris with scents of brown pears, lemon and spiced apple, theres also a lees seam adding

"Restrained and elegantly lifted on the nose, showing white flesh peach, Nashi pear, rockmelon and subtle flinty aromas, leading to a finely focused palate offering juicy fruit flavours with fine texture and bright acidity, finishing lingering and mouth-watering. At its best: now to 2026" Sam Kim, Wine Orbit, Aug 2024

"A distinctive, lifted and varietal bouquet of Gris with scents of brown pears, lemon and spiced apple, there’s also a lees seam adding complexity and breadth. Just dry as the wine touches the palate with a satin touch then contrasting acidity, lees and fruits flavours that reflect the bouquet. Balanced and well made, moderately weighted and ready. Best drinking from 2024 through 2027" Sam Kim, Wine Orbit, Aug 2024

Bright yellow green hue. Honey suckle, pear drop, and lifted white elderflower petals lift from the glass. Pure and driven on the palate, with a hint of oiliness on the mid-palate. A phenolic edge combines with the natural acidity to drive the palate length. A pure example of an ubiquitously enjoyed wine.

The soils of the Martinborough Terraces are free-draining alluvial gravel, which are rich in minerals making it ideal for growing grapes. The climate of Martinborough and similar to Burgundy, being only slightly cooler due to higher altitude, but with long cool summers and low rainfall providing the optimum long ripening conditions for grapes.

This wine is sourced from the Martinborough Terraces, near the beating heart of the Martinborough township. The vines are tended by hand and are sustainably grown.

The grapes were machine harvested, then pressed and left to settle overnight. The juice was fermented cool in stainless steel, meaning long slow conversion of flavours, preserving the fruit weight. The ferment was stopped at 5g/L residual sugar to ensure mouthfeel, the racked off heavy lees to preserve the purity of the fruit. The wine was stabilised and gently filtered for clarity.