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| Grape | Pinot Gris |
| Style | Dry, White, Light to Medium-Bodied, Smooth, Ripe Pear, Peach, Passionfruit, |
| Country | New Zealand |
| Region | Marlborough |
| Volume | 75cl |
| ABV | 13% |
| Dietary | Vegetarian, Vegan, Sustainable |
Aromas of freshly cut pear and subtle peach undertones lead into a softly textured palate, where layers of ripe pear, peach and passionfruit are lifted by a gentle hint of spice on the finish, creating a beautifully balanced and expressive Pinot Gris from Marlborough. This wine pairs well with grilled prawns or white fish, light Asian dishes such as Thai green curry or Vietnamese spring rolls, as well as roast pork, creamy chicken pasta, and fresh goat’s cheese salads.
About the Producer
Lake Chalice was established in 1989 with a vision of producing internationally recognised wines from the heart of the Marlborough region. New Zealand’s native falcon, the ‘Kārearea’, is proudly displayed on every bottle of Lake Chalice wine. Kārearea favour the remote mountains and foothills of the upper Awatere and Wairau Valleys and these valleys are home to Lake Chalice’s three unique vineyard sites. Each vineyard has a diverse microclimate, biodiversity and terroir which are seamlessly translated into multi award winning wines by talented winemaker Chloe Gabrielsen. Taking a boutique approach, she handcrafts parcels of fruit from single vineyards into elegant, aromatic, fruit driven wines and has garnered a global reputation of outstanding quality. Certified ‘Sustainable Winegrower of New Zealand’.
Vineyard and Winery
The fruit for this wine is predominantly sourced from selected vineyards in the flood plains of Marlborough’s lower Wairau Valley. The eastern flood plain soils are nutrient-rich silty loam, renowned for delivering fruit forward notes. In order to capture the maximum expression of regional characteristics, the pruning, irrigation and canopy management is dictated by each variety and by each unique block of land.
The grapes were immediately pressed to minimise skin contact followed by cool fermentation in with selected yeasts in temperature controlled stainless steel tanks, in order to capture the desired level of fruity aromatics. A small proportion was aged in seasoned French oak adding complexity to the wine. This wine was blended to be approachable in its youth.