Marlborough Estate Reserve Pinot Gris 2025

Marlborough Estate Reserve Pinot Gris 2025"Bright, even, pale straw yellow. The nose is fragrant and elegant, with aromas of lily, peony, apple and Nashi pear. Medium full bodied, aromas of apple and Nashi pear with a suggestion of lemon, entwined with lily, peony and a touch of ginger. The fruit shows depth, enriched by the floral elements. Lively acidity carries an elegant flow and delicate spice to a refreshing finish" Candice Chow, Raymond Chan Reviews, Sep 2025 "It's delightfully ripe

"Bright, even, pale straw yellow. The nose is fragrant and elegant, with aromas of lily, peony, apple and Nashi pear. Medium-full bodied, aromas of apple and Nashi pear with a suggestion of lemon, entwined with lily, peony and a touch of ginger. The fruit shows depth, enriched by the floral elements. Lively acidity carries an elegant flow and delicate spice to a refreshing finish" Candice Chow, Raymond Chan Reviews, Sep 2025

"It's delightfully ripe and elegantly fragrant on the nose, with aromas of apricot, ripe pear, red apple, and floral notes. The palate displays succulent fruit flavours with supple texture and beautifully pitched acidity, making it immediately appealing. At its best: now to 2027" Sam Kim, Wine Orbit, Sep 2025

"Juicy, fleshy, crisp and just dry on the palate with flavours of fresh pomaceous fruits, some citrus flesh and pears. A satin touch then contrasting acidity, core fruit flavours of white fleshed fruits and some superfine fruit tannins with a touch of lees. Balanced, well made and ready to drink from 2025 through 2027" Cameron Douglas, Master Sommelier

This Pinot Gris, crafted from fruit predominantly grown in Central Wairau, displays a delicate pale straw colour. The nose is vibrant, with lifted aromas of ripe orchard pear and crisp red apple. On the palate, layers of juicy orchard fruit unfold with a luscious, full texture, complemented by a fine line of fresh acidity for balance. Round and generous in style, this Pinot Gris is approachable now but will reward careful cellaring for three to five years. 

Machine-harvested fruit was swiftly transported to the winery, where it was gently pressed and fermented in 100% stainless-steel tanks under temperature control to preserve purity and aromatics. The juice was inoculated with selected yeast strains to ensure a clean, expressive fermentation.