Product Detail

Rocky Point Pinot Gris 2014.


SKU: 9421900154463 Category: Tag:

Hand-picked and fermented using indigenous yeasts, this is a complex style pinot gris displaying stone fruit, baked par, almond and savoury aromas on the nose, followed by a succulent palate that is focused and richly textured. The wine shows a beautifully rounded mouthfeel, beautifully structured by bright acidity. At its best: now to 2018″ Sam Kim Wine Orbit

“Brilliant, light straw-yellow colour with slight green hues, pale on rim. The nose is fresh and tightly concentrated with aromas of white stonefruits layered with flinty lees and pure mineral elements, unfolding lifted white florals with suggestions of earth and spice. Dryish to taste and medium-bodied, the palate features a concentrated core of white stonefruits, flint and minerals. The fruit richness is enlivened by fresh acidity and the wine has some lusciousness on mid-palate. The wine has vinosity and depth, with underlying drive and power, and follows a fine-textured, subtly phenolic line to a long, dry, fine minerally finish. This is a  concentrated dryish Pinot Gris with stonefriuit and flinty flavours, and a fresh, finely textured line with mineral notes. Match with most white meat dishes over the next 4+ years. Raymond Chan

An aromatic, estate grown Pinot Gris with good concentration of flavour and crisp acidity. This wine is a great example of a single-vineyard Central Otago wine and a perfect introduction the Prophet’s Rock range.

The grapes were sourced from our Rocky Point Estate Vineyard in the Bendigo sub-region of Central Otago. The site has warm free draining predominantly schist soils with some of the steepest planted blocks in Central Otago. Extensive canopy and crop management was carried out during the growing season to ensure the grapes attained full physiological ripeness with good concentration and flavour.

The grapes were handpicked and whole-bunched pressed to help preserve aromatics and freshness. The wine was fermented using only indigenous ‘wild’ yeast in multiple small lots. Once fermentation was completed the wine was matured on its yeast lees prior to bottling.

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