Delightfuly rich pinot gris from one of the most consistent Alsace producers, Cuvee Anne Laure has an intense and expressive nose with hints of ripe fruits.

The Prophet’s Rock Pinot Gris comes from both the Home and Rocky Point vineyards. Planting in these warmer areas of Central Otago and practising careful viticulture allows for the production of a very aromatic style of Pinot Gris, while retaining the trademark freshness of the region. This wine has achieved an avid following and wide acclaim, despite very limited production.

The vinification is heavily influenced by winemaker Paul Pujol's time in Alsace where use of wild yeast, multiple small vessels and long ageing are the norm. After long slow ferments the various components are aged on their yeast lees before bottling.

White haven Pinot Gris is a versatile dry style with flavours of fresh nashi pears and crisp red apples, a medium body and textural finish. It's a great wine for everyday drinking with or without food, a lovely aperitif style to enjoy at lunch and early evening.

Whitehaven Wines began life in 1994 as a romantic business for a couple of corporate escapees, Sue and Greg White, who had given up life in the rat race of Auckland for another kind of life aboard their yacht. When sailing around the country, they took shelter in the Marlborough Sounds from Pacific storms and fell in love with the region. An easy thing to do when harbouring in the spectacularly pristine waters of the Sounds. They decided to settle there on terra firma once more and try their hands at wine production, hiring a winemaker and beginning a business which has now been around for 26 years. Greg has sadly passed away now, leaving a legacy as well as his wife and daughter, Sam, to run the winery.

Their winemaker is Peter Jackson.

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.

Palliser Pinot Gris has gentle soft qualities and is off dry in taste with flavours of candied ginger and mandarin peel leading to a light bodied wine with a spicy finish.

The grapes in this wine are a combination of three vineyards; Pencarrow Vineyard 60%, the organic Om Santi Vineyard 28% and the balance from the Clouston Vineyard. A portion was fermented in old French oak barrels to provide complexity. The two portions were  blended and aged for a a further two months on lees to gain texture before bottling. 

Central Otago makes famously dry, concentrated styles of Pinot Gris and Te Kano Life Pinot Gris is an excellent example. Flavours of peach and pear flesh out the body with ginger and spicy aromas adding depth. 

The grapes were hand harvested from the Jerome vineyard which has naturally low vigour and sandy soils, which produce smaller than usual grapes with intense flavours, which produce this structured and complex Gris. 

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. 

If you love a chilled peach in summer or a plate of savoury nibbles year round, try Matahiwi's dry Pinot Gris, made from grapes grown on the free draining river terrace at the winery's home vineyard. Warm days and cool nights allow for a long ripening period guaranteeing ripe concentrated fruit while maintaining freshness. which is preserved from tank fermenting the juice using yeasts that can ferment at low temperatures. The palate is supple and juicy, with luscious tropical fruit and a fine mineral thread, leading to a fresh and sustained finish.

A great match with seafood, chicken or on its own with a chilled peach.

A little old oak fermentation adds flesh and weight to this medium sweet style of Pinot Gris, which has rich flavours and characterful spicy white pear aromas. This North Canterbury Riesling has residual sugar between 10 and 20 grams per litre, which is beautifully balanced by fresh acidity which adds purity and tension to this lively wine.

This is made from organically certified grapes grown on the banks of the Waipara River in North Canterbury.

The region's cool nights and hot days add length to the ripening season, which makes it easy to ripen grapes with rich flavours. 

* Terrace Edge was named the New Zealand Organic Vineyard of the Year in 2018 and this year was named Aotearoa New Zealand Organic Winery of the Year.

A  very aromatic Pinot Gris with a nose exhibiting quince, dough, pear apple and cream. The palate is rich and intense with flavours of pork fat, apple and stone ruit - brought together in a bright acid frame.

This vibrant, aromatic wine has flavours of gooseberry and limes, with a lively finish. We love to drink it with seafood and pasta dishes and delicious summer salads. No cellaring required.

All the grapes from this wine are from our Dry River Estate vineyard, with the majority from our first planted vines in 1979. These are dry-grown vines yielding very small bunches and berries. The idea is for this wine to transcend varietal archetype, where the wine is the wine, standing outside its category.
We want to bring you a distinctive Dry River expression of Pinot Gris. The wine is perfect to enjoy young with food, but will further improve over the next five years.
Wet stone, mineral notes and riper characters of kiwi fruit, pears and stone fruit greet the nose. Further complexity is driven by long maturation on lees in old oak barrels, bringing out cashew nuts and a touch of cream and vanilla. The palate is seamless with transparent tannins and densely-packed fruit that brings the focus to middle and finishes effortlessly.

2024 - Bright and fragrant, this Pinot Gris opens with vibrant notes of orange zest, warm apricot, and a whisper of ginger, layered with delicate green melon and soft pear. A subtle floral lift, reminiscent of wildflowers, enhances the bouquet. On the
palate, rich, pastry-like phenolics create depth and texture, evoking the comforting warmth of a crackling fire. A touch of residual sugar lends a silk-like smoothness, while hints of popcorn and brown sugar add contrast and structure to its opulent breadth. The finish is indulgent and lingering, leaving an irresistible, moreish allure.

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. 

Ripe quince, white pear and nectarine flavours combine in this totally dry, medium bodied Pinot Gris from Central Otago, which is beautifully well suited to producing tasty and dry Pinot Gris, as this newcomer shows. It tastes crisp, refreshing and lightly spicy with flavours of white pears and red apples. It is part of the new Dicey Wine brand is the brainchild of the well experienced Dicey brothers, Matt and James, whose parents were among the pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines.

Residual sugar is less than one gram per litre and alcohol is 14.5%.

Clean and crisp, dry Pinot Gris from Marlborough that is predominantly fermented in stainless steel to preserve the bright green fruit flavours, but also has a portion that is fermented in barrel to provide texture and complexity. Five months on the lees also gives the wine further flavour and builds texture in the wine, adding weight and complex, smooth and notes of creamy flavour.