Pā Road Pinot Gris possesses a lovely floral bouquet with ripe pear and lingering spice. The palate is rich and juicy and explodes with flavours of nashi pear, nectarine, and ginger leading into a long dry spicy finish.

You can enjoy this vibrant Pā Road Pinot Gris as an aperitif, alternatively it pairs well with goat's cheeses, seafood, and white meats such as chicken and pork.

About the Region and Producer

Founder and owner of te Pā, Haysley MacDonald traces his ancestry back to the early Maori settlers.  For over 800 years his family have journeyed along Pā Road. In 2003 Haysley and his family started a new adventure, converting their dairy and crop farm into vineyards and in 2011 te Pā was born.

With the river to the south and the sea on their eastern boundary at Cloudy Bay, these two bodies of water ensure continuous airflow throughout the growing season, moderating temperatures and maintaining healthy vines.

The Lower Wairau Valley and Awatere Valley where the grapes for Pā Road, Pinot Gris are grown encompass a rich variation of soil types, from rich, fertile loams overlaying alluvial deposits to the sandy, silty soils of their seaside blocks. It’s a treasure trove for their winemaker, producing fruit of varying characteristics that come together in this distinctive wine.

Marlborough is located on the north east coast of New Zealand's South Island and is, understandably, best known for that distinctive and hugely popular style of wine made from Sauvignon Blanc.  With more than two thirds of New Zealand's total vineyard area, it is certainly the most important region and responsible for the growth of the Country's standing in the world of wine.

Surprisingly the first vines were planted in this beautiful corner of the South Island back in 1873 but it was not until the 1980s and 1990s that Marlborough's vineyard area expanded.  This expansion was down to rising critical acclaim, cheap available land and the ideal climate for certain varieties.

Kei puta te Wairau meaning 'the place with the hole in the cloud' is the Maori name for the region and this seems appropriate given the region gets around 100 days worth (2400 hours) of sunshine annually.  The climate is moderated by the maritime influence with the vines protected from rain by nearby mountain ranges, resulting in a long, dry growing season contributing to the intensity of flavour in the fruit.

Machine harvesting is commonplace partly because it is a large, relatively flat region and this is a cheaper option.  Actually though it is perhaps more because it has been discovered that the flavours and aromas that make Marlborough Sauvignon Blanc so distinct can be 5 to 10 times stronger with machine harvested fruit.  This is due to the grapes being quicker to the winery and therefore fresher.

New Zealand's South Island produces arguably the finest wines made from Pinot Noir outside of its natural home of Burgundy in France.  It only accounts for 10% of plantings in Marlborough but is becoming more popular all the time.  The options available are often fruit forward with cherries and red summer fruit prevalent, they range in body from medium to full in style and tend to be matured in oak.

Discover our Collection of Wines from the New Zealand Region of Marlborough.  Massively famous for some of the World's best Sauvignon Blanc, this region also produces fantastic Pinot Noir, Pinot Grigio, Chardonnay and Riesling.