Invivo Marlborough Pinot Gris 2014

The 2014 Pinot Gris is as consistent as ever with gorgeous candied pear and quince notes with a beautiful floral aromatic background.

This year’s wine is slightly sweeter than some in the past but carries this with the great acid balance and texture from the lees. Our Pinot Gris is rich, mouth filling but crisp and clean on the finish and with a delicate potpourri of citrus and florals echoing the palate.


Country New Zealand
Region Marlborough
Vineyards Rarangi
Variety 100% Pinot Gris
Brix at Harvest 22.8
Cellaring 1-4 years
Bottle Size 750ml
Winemaker Rob Cameron


Residual Sugar 8.2 g/L
pH 3.6
TA 5.6
Alcohol 13%


"Bright straw-yellow colour, pale on rim. This has a tightly bound nose with aromas of white and yellow stonefruits and subtle savoury yellow floral notes, with saline and flinty, mineral elements. Delicate rose-petal lift emerges with aeration. Dry to taste and medium-bodied, the palate features a firm heart of yellow stonefruits, nuts and apricot kernels. The wine has fine textures, with restrained acidity, and the mouthfeel is dry. The wine flows with good presence and drive, leading to a nutty, savoury finish with floral nuances. This is a firm, elegant, dry Pinot Gris with savoury and nutty nuances. Match with seafood and Mediterranean fare over the next 3+ years. Fruit from Rarangi, given some skin contact and cool-fermented to 13.0% alc. and 8.2 g/L RS, the wine undergoing batonnage. 17.5-/20 Oct 2014 RRP $19.99"
Raymond Chan Wine Reviews
"Flavoursome and moderately gutsy Pinot Gris with pear, quince, apple and toasty/savoury flavours. Quite peppery tannins build in the mouth to give a fairly drying finish."
Bob Campbell MW
"A beautifully poised and elegantly expressed wine, the delicately fragrant bouquet shows nectarine, citrus and pear with a touch of flinty notes. The palate is tightly structured and finely textured with excellent mid palate weight, finishing long and crisp. At its best: now to 2018."
90 Points/4.5 Stars, Sam Kim, Wine Orbit
“The 2014 was grown at Rarangi and made in a slightly sweet (7 grams/litre of residual sugar) style. Mouthfilling, it is peachy, spicy and slightly gingery, with very good flavour depth and lots of drink-young charm.”
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 stabilised for bottling.

Harvest date: 18 April 2014


  • 4 Stars

    Raymond Chan Wine Reviews

  • 90 Points & 4 Stars

    Bob Campbell MW

  • 90 Points

    Wine Orbit