Nautilus Pinot Gris 2023
New Zealand, Wairau Valley
Description
Sourced from an early planting of an Alsacean clone of Pinot Gris in the middle of the Wairau Valley, this wine delivers an incredible textural experience.
Certifications
Alcohol
14.0%
Analytical data
dry
Product Range
The first release of this wine was in 2000. It’s vibrant and refreshing on the palate with a lengthy crisp finish. A lovely dry style showing excellent fruit intensity, balance and a great focus on texture.
Vineyard
The 2023 growing season was a challenging one, dominated by La Niña conditions that brought more overcast weather with regular rainfalls. It certainly kept the vineyard team on their toes. However, the rains stopped in January just in time for the critical ripening period and thankfully the early autumn weather was kind - allowing us to get the grapes harvested in excellent condition.
After several early harvests in recent years, 2023 followed a more ‘normal’ pattern. The harvest was orderly, in that one variety followed another, and enjoyable as our picking decisions were made on flavour, not logistics or pending weather events. Quality across the board is fantastic, with the Pinot Gris harvested early in the season in excellent condition.
Winemaker
Clive Jones
Viticulture
The 2023 growing season was a challenging one, dominated by La Niña conditions that brought more overcast weather with regular rainfalls. It certainly kept the vineyard team on their toes. However, the rains stopped in January just in time for the critical ripening period and thankfully the early autumn weather was kind - allowing us to get the grapes harvested in excellent condition.
After several early harvests in recent years, 2023 followed a more ‘normal’ pattern. The harvest was orderly, in that one variety followed another, and enjoyable as our picking decisions were made on flavour, not logistics or pending weather events. Quality across the board is fantastic, with the Pinot Gris harvested early in the season in excellent condition.
Vinification
The fruit was hand-harvested and chilled overnight before being gently pressed and fermented with an aromatic yeast strain in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. A small portion was fermented in old oak barrels to provide a textural element. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates the flavours.