Extremely aromatic with pear, white flower and stone fruit characteristics. Barrel fermentation adds complexity. Zesty citrus fruit notes on the palate with soft, acid freshness. A light, well balanced wine. 

Pinot Gris for the Exiled comes from the St Helena clone of Pinot gris grown on both Waiheke and Ponui Islands. Lightly crushed and pressed then settled in tank before being racked with light solids into tank for fermentation. A mixture of un-inoculated and cultured yeast ferments are used with each vineyard fermenting slowly until the desired balance of acid, tannin and sugar is reached. The wines are then chilled to below zero to stop the fermentation before blending, the blend is held at low temperatures in the cellar until bottling to retain as much of the natural carbon dioxide as possible.

Off-dry in style.

Here's a Pinot Gris that tastes noticeably drier than many and is all about fresh pure, white fruit flavours of pear and peach. The refreshing acidity comes from the cooler climate grapes contained in the wine, which is made from a blend of grapes grown in three sub regions of Marlborough. The cool climate Awatere Valley has 73% with the remaining 17% from the Waihopai Valley and 10% from Kekerengu on the southern coast.

Grapes were fermented at cool temperatures to preserve fruit freshness and dry flavours. 

Residual sugar is 3.8 grams, making it dry in style - and also in flavour. 

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

Hand picked grapes, indigenous yeast fermentation and time on lees all add the X factor to this dry Pinot Gris from Kumeu River Wines, which has a long standing reputation as the best winery in the region, for good reason.

The winery began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Kat? Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers. 

We love a dry Pinot Gris and this wine ticks that box beautifully... We're sure you'll love it too.

Lifted notes of floral and ripe white peach with succulent flavours of red apple, pear and spice with a refreshingly crisp finish.

In Essential Awatere fashion the finish is lively, crisp and lingering. A delicious wine that brings together ?new world? fruit and ?old world? elegance and minerality.

Pinot Gris is the fourth most planted grape in New Zealand with a massive 2,488 hectares nationwide, inching slowly up to Chardonnay?s 3,167 hectares. It?s huge growth from just 157 hectares of Pinot Gris as recently as 2001, but numbers aside, it?s the taste that counts and Greywacke is next level in flavour. 

The grapes in this wine are from the Wrekin Terrace Vineyard in Brancott Valley where they grow on gravel over clay-loam soils, typical of the Southern Valleys in Marlborough. Three clones of Pinot Gris were all hand picked separately at high ripeness levels to provide rich fruity flavours in the finished wine, which was fermented in a combo of old French oak barriques and stainless steel tanks, all with wild yeasts to a finished 14.4% ABV with 10 grams per litre of residual sugar. 

Fresh, full bodied, off dry and intensely concentrated; one for the large glass on a decadent spring evening. 

One of our biggest sellers and easy to see why with its fresh, soft, smooth body and white pear flavours. A lively, lovely off dry Pinot Gris made in a super popular style, offering good value. 

This is a richly textured and dry Pinot Gris. Aromas of pear and white peach are complemented by a subtle herbal character. Light, balanced acidity on the palate leads to a fresh, mineral finish.

Certified biodynamic wine.

This dry, full bodied, flavoursome Pinot Gris is something special from the deep south and was fermented with skin contact in amphora to bring a new dimension to one of the most popular grapes in the world right now. Domaine Rewa has hit a new high with the small production of this lovely wine. 

VINEYARD - The fruit from this wine was sourced from a single Waipara Valley vineyard.  The fruit is left on the vine to ripen until the berries start to lose moisture and shrivel, concentrating the flavours and producing a rich style of Pinot Gris. 

SOIL TYPE - Alluvial gravels

WINEMAKING - The fruit was hand-picked and meticulously hand sorted. The juice was fermented warm by indigenous yeasts in aged French oak barriques.

TASTING NOTES - Wonderfully fruited and fragrant, the bouquet shows mango, golden peach, poached pear and rich floral aromas, leading to a splendidly flavoursome palate offering opulent fruit flavours with spicy nuances, finishing long and delicious. Gorgeously styled with rich tones of ripe fruit intensity backed by juicy acidity. Sam Kim - Wine Orbit.

The Charles Wiffen Pinot Gris, is grown in the ?Home? Block, which surrounds the Homestead on the farm, which was built in 1882. The block is spur pruned, with a targeted yield of 9 tonnes to the hectare. The grapes are machine harvested in the cool of the morning, transported to the winery, where it is gently destemmed, pressed and clarified. The juice is then fermented with selected yeasts, with the fermentation stopped at the desired residual sugar content.

This estate grown Pinot Gris exhibits aromas of beurre bose pear, hazelnut and white lily with hints of meyer lemon and rosewater on the palate and is refreshingly textured.

RS 5.5 g/L

Roaring Meg is one of Central Otago's most popular wines and is named, cheekily, after a lady of the night during the infamous gold rush days in this southern region, in the 1800s. 

Pinot Gris is the most popular and widely planted white grape in this region, although it pales in comparison to Pinot Noir, which makes up over 80% of the area's vineyards. Gris is a soft, smooth and approachable white wines, such as this lightly spicy version with a good balance of fresh southern acidity, thanks to the cool climate here. 

This Pinot Gris is characterised by ripe stone fruit, particularly white peach and nectarine notes, with hints of floral and ginger spice characters. The mouth feel is very textural – dry and weighty with fleshy stone fruit and fine textured tannins that give a long balanced profile. A serious style of Pinot Gris to be enjoyed now or cellared for up to 5 years.

This West Auckland Pinot Gris is made in a dry style with grapes from Kumeu, fermented with indigenous yeasts and given extended maturation on lees following fermentation. This adds richness and complexity to this youthful white. It drinks well now and can hold for a couple of years as a good quality dry white. 

Kumeu River Wines began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers.