Invivo Marlborough Pinot Gris 2013

The nose is bright with quince, poached pears and subtle candied fruit. The palate is rich and powerful with sweet pear/fig dominating the fruit flavours and soft texture.

The wine is silky and deceptively full-bodied showing a 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.


Country New Zealand
Region Marlborough
Vineyards Rarangi
Variety 100% Pinot Gris
Brix at Harvest 23.8
Cellaring 1-4 years
Bottle Size 750ml
Winemaker Rob Cameron


Residual Sugar 5.2g/L
pH 3.6
TA 5.6
Alcohol 13.9%


"A lovely expression of the variety, the inviting bouquet shows fragrant aromas of white peach, pear, floral and a hint of spice. The palate is succulent and rounded with excellent mid palate weight and texture. It's long and refreshing, and very likable. At its best: now to 2016."
91 Points/4.5 Stars, Sam Kim, Wine Orbit
"This intensely aromatic, lush Pinot Gris is medium-dry, with notes of bright peach, melon and poached pears. It's a delicious complement to smoked salmon and creamy cheese pasta."
City Palate
“Mouthfilling, medium-dry style with a slightly oily texture and good intensity of fresh peach, pear and spice flavours. Already drinking well.”
4 Stars, Winestate Magazine
“This lovely example is essentially dry. Ripe pear and peach flavours are carried on a substantial frame, pulled in tight by fresh acidity. Perfect for simply prepared freshwater fish.”
Globe and Mail
"The 2013, grown near the coast at Rarangi, in the lower Wairau Valley, is a mouthfilling, medium-dry style with a slightly oily texture and good intensity of fresh, lively peach, pear and spice flavours. Very aromatic and harmonious, it's enjoyable from the start."
Michael Cooper's Buyer's Guide to New Zealand Wines 2015

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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 stabilized for bottling.

Harvest date: 18th April 2013


  • 91 Points

    Wine Orbit Magazine

  • 4 Stars

    Winestate Magazine

  • Best of Style 2014

    Winestate Magazine

  • Best Value Wines of Australia and New Zealand 2014

    Winestate Magazine

  • Michael Cooper's Best of 2014 Releases

    Winestate Magazine

  • 4 Stars

    Michael Cooper's Buyer's Guide to New Zealand Wines 2015

  • 91 Points

    Bob Campbell MW

  • 91 Points

    The Globe & Mail