This chilly valley is like a corridor between the coast north of Oamaru and Omarama in North Otago. Many parts of the valley are full of limestone laden soils, making it highly suitable for high quality wine production.

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.

Martinborough is home to many refreshingly dry Pinot Gris and this example from Margrain offers great drinking with a silky smooth mouthfeel and lingering finish. Very good Pinot Gris made in small volumes from one of Martinborough's oldest wineries and most experienced winemakers, Strat Canning.

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.

Winemaker Steve Voysey is one of Gisborne's most experienced and is a dab hand at all varietals in this region, having worked for decades there and learning the seasonal variations in depth.
This soft, fruity, off dry Pinot Gris is a fresh light bodied wine to drink on its own or with slightly spicy food.

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%.

Deliciously smooth, textural Pinot Gris made with grapes grown in Hawke's Bay. All grapes were destemmed and fermented in amphora (clay vessels) from Spain with gentle hand plunging followed by 15 days of skin maceration to derive colour and flavoursome depth in the wine. The wine was bottled unfined and unfiltered.

The name Koparepare is Maori for gift. 

Whitehaven Wines was founded by Greg and Sue White in 1994 after they sailed into the Marlborough Sounds to shelter from a storm in the early 1990s and fell for the natural beauty of the region and the haven it provided. So they decided to take the next natural step - set up a winery back on dry land, naming it, naturally enough, Whitehaven.

Win-win dry Pinot Gris with a medium body and dialled up flavours of fresh white pear held in a smooth wine - and it's certified organic. Tastes good and is good. 

Organic certification

The organic story at Seresin

One of the greatest things about Seresin Estate is the organic certification. This came relatively early on for Seresin, who was dismayed by the amount used and the impacts of man made chemicals, which were routinely and frequently sprayed on vines. His early adopting philosophy of organic certification paved a positive path for the integrity of the wines as well as leading others to follow suit.

This is a great wine from the home of Pinot Gris. The aroma is lively, floral and complex with notes of elderflower, citrus and green apple. The palate is rich, balanced and spicy, with crisp, pure fruit flavours.

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. 

When winemaker Kevin Judd was still head honcho of winemaking at Cloudy Bay, he decided to register the name Greywacke, just in case. 

It turned out to be a foresighted thing to do and the brand has now taken off with his wide and rich experience translating into some of Marlborough's highest quality wines, both white and red - and sweet, as in this half bottle of deliciousness. This luscious Pinot Gris has lots of tasty botrytis, which adds a honeyed texture and rich layers of flavour. Think liquid marmalade and you're on the right track.

Looking for a treat? Here it is... with cheese or your favourite pud'.

This is a bright, bone dry Pinot Gris with an underlying salinity. The nose is zesty and layered with lemon and grapefruit notes. These flavours continue on the palate, and are met with a mineral touch and bright acidity. 

Tasting Notes
Nashi pear, nectarine, mead and spice greet the nose with a dry, textural and weighty palate, creating a complex and flavourful wine. Made in a dry style.

Vineyard
Moy Hall & Blue Earth vineyards
From low cropped 22 to 28-year-old vines

Vinification
Whole bunch pressed.