Mud House Single Vineyard Home Block Waipara Pinot Gris 2023

Mud House Single Vineyard Home Block Waipara Pinot Gris 2023"Fragrant and aromatic with a scents of spiced pears and quince, a mix of lees derived aromas and mineral qualities. A touch of stony minerality adds breadth. On the palate a delicious wine with a generous fruit drive surrounded by spice and lees textures, a decent acid line and core fruit flavours of quince and pear, some yellow apple and white stone fruit. Balanced, well made, varietal, fruity and ready to drink. Best from mid to late 2024 through

"Fragrant and aromatic with a scents of spiced pears and quince, a mix of lees derived aromas and mineral qualities. A touch of stony minerality adds breadth. On the palate a delicious wine with a generous fruit drive surrounded by spice and lees textures, a decent acid line and core fruit flavours of quince and pear, some yellow apple and white stone fruit. Balanced, well made, varietal, fruity and ready to drink. Best from mid to late 2024 through 2026" Cameron Douglas, Master Sommelier, Apr 2024

Golden straw in colour, this has an array of pear, apple and subtle sweet spice on the nose. Full-bodied on the palate with generous bold fruit flavour on the palate.

This single vineyard Pinot Gris is sourced from The Home Block Vineyard in the Waipara Valley. The vineyard was established in 2002 on terraced gravels that offer little fertility which, along with Waipara’s long, cool growing season, provide perfect conditions for growing world class cool climate Pinot Gris.

Despite a challenging start to the growing season in Waipara, with cold weather during flowering, conditions improved as summer rolled on. January and February were hot and dry – perfect for ripening fruit. Harvest came around early, and when the fruit was picked it was absolutely pristine – healthy and juicy, brimming with concentrated aromatics and zingy acidity.

The grapes were hand picked at optimal flavour ripeness, gently pressed and settled to tank. The wine was then fermented with a handful of selected yeast strains. A portion was fermented in old French oak barrels resulting in complexity and structure. The wine was then left to mature on lees to enhance structure and mouthfeel. The wine was then fined, filtered and bottled.

Food Pairing: Crispy skinned, five spice roasted pork belly with sesame slaw.