Invivo Marlborough Pinot Gris 2012

The nose offers perfume of pears, quince and subtle candied fruit. The palate backs this up with sweet pear/fig dominating the fruit flavours and soft texture. The wine is silky and deceptively full bodied showing nice balance of sugar and acid leaving a clean and crisp finish that is not oily or cloying. A great lunch time wine that is versatile with many foods but will excel when paired with white cheeses, ceaser salads and chicken dishes.

Specifications

Country New Zealand
Region Marlborough
Vineyards Spring Creek/Rarangi
Variety Pinot Gris
Brix at Harvest 23.6
Cellaring 1-4years
Bottle Size 750ml
Winemaker Rob Cameron

Analysis

Residual Sugar 4.3g/L
pH 3.6
TA 5.6
Alcohol 13.5%

Reviews

"Mouthfilling, with ripe, peachy flavours, showing very good delicacy and depth, and a basically dry (4 grams/litre of residual sugar) finish."
Michael Cooper, Buyer's Guide to New Zealand Wine 2013
"A bold, flavoursome wine, aromatic and mouth-filling with ripe pear, peach and apple, a suggestion of nuts and a textural, well-balanced, firm finish."
4 Stars, Charmain Smith, Otago Daily Times
"Just off dry with tropical fruit, a hint of peach, apple strudel spices and a twist of lemon, it's tantalising fresh and takes chilling well."
Sue Courtney, Invivo Pinot Gris 2012 "Wine of the Month" Waikato Times
"Full-bodied, fresh and flavoursome wine, grown on the coast at Rarangi. Mouthfilling, with peach, pear and spice flavours, a hint of ginger, and a sliver of sweetness giving easy-drinking appeal."
Winestate Magazine
"Yes! Invivo produces Gris! This Pinot Gris has lovely pear and peach, with a hint of hazelnut aromas and floral peach, apricot and grapefruit flavours. A hint of Sauvignon-like cat litterbox. Food suggestion: Chicken Florentine. Rating: 90+"
Toronto Star

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Winemaking

The fruit was hand harvested and transported to the winery’s cool store where the bins were chilled to 2-4oC. Once down to temperature the fruit was de-stemmed and lightly crushed to give some skin contact and then pressed and cold settled for 48 hours. The clear juice was racked and inoculated with VL3, a yeast that promotes aromatic production but not at the expense of texture. At around 12g/L sugar the wine was chilled to arrest the ferment. The wine was further kept on cold for around 12 weeks and stirred weekly. After this period of battonage the wine was fined with casein and isinglass and stabilised for bottling.

5th April 2012

Awards

  • Silver Medal

    2012 International Aromatics Show

  • Silver Medal

    2012 Spiegelau International Wine Competition

  • Gold Medal

    2013 Royal Easter Show Wine Awards

  • Silver Medal

    Sommelier Wine Awards 2013