Nautilus Estate Marlborough Pinot Gris 2023

Nautilus Estate Marlborough Pinot Gris 2023Dry style Lime zest Ginger spice Bright acidity This 2023 vintage Nautilus Pinot Gris is pale straw in colour, with vibrant aromas of fresh pears, ginger, honeysuckle, lime zest and delicate hints of spice. The medium bodied palate shows concentrated fruit flavours, bright acidity and a deliciously dry finish. Delicious upon release, this wine will improve for 3 5 years post vintage. The 2023 growing season was a challenging one, dominated by La Nia

• Dry style
• Lime zest
• Ginger spice
• Bright acidity

This 2023 vintage Nautilus Pinot Gris is pale straw in colour, with vibrant aromas of fresh pears, ginger, honeysuckle, lime zest and delicate hints of spice. The medium-bodied palate shows concentrated fruit flavours, bright acidity and a deliciously dry finish. Delicious upon release, this wine will improve for 3-5 years post vintage.

The 2023 growing season was a challenging one, dominated by La Niña conditions that brought more overcast weather with regular rainfalls. It certainly kept the vineyard team on their toes. However, the rains stopped in January just in time for critical ripening period and thankfully the early autumn weather was kind - allowing us to get the grapes harvested in excellent condition. After a couple of early harvests in recent years, 2023 followed a more ‘normal’ pattern. The harvest was orderly, in that one variety followed another, and enjoyable as our picking decisions were made on flavour, not logistics or pending weather events. Quality across the board is fantastic, with the Pinot Gris harvested early in the season in excellent condition.

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 four months. This classic technique enhances creaminess and integrates the flavours.

Food Pairing: Soft shell crab in tempura batter with a lime-chilli dip.