Stoneleigh Pinot Gris Marlborough Rapaura Series 2006

Winemaker's Notes:

A long, slow, cool ferment in stainless steel tanks ensured that the delicate flavours and intense aromatics were captured and maintained. After fermentation, light lees contact for three months was given to the blend to increase texture and creaminess to the nose and palate.

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Stoneleigh:
In Rapaura, Marlborough there lies a vineyard studded with precious stones. Once the bed of an ancient river, today they form the bed of our vineyard. We call them sunstones.  During the day, the sunstones reflect the brilliant Marlborough sunshine up into the vines and grapes. Bathed with heat from above and below, the grapes gradually ripen and their beautifully rich flavour ... Read more
In Rapaura, Marlborough there lies a vineyard studded with precious stones. Once the bed of an ancient river, today they form the bed of our vineyard. We call them sunstones.  During the day, the sunstones reflect the brilliant Marlborough sunshine up into the vines and grapes. Bathed with heat from above and below, the grapes gradually ripen and their beautifully rich flavour intensifies.  Starved of moisture and struggling to grow in the stony soil, the vines concentrate their efforts into producing a few precious grapes, with the cool Marlborough nights locking the crisp, concentrated flavour inside. What the vines lack in quantity of fruit, they more than make up for in quality.  The result is a rare wine; elegant and crisp, yet intense - the magical taste of Stoneleigh. Read less

Member Reviews for Stoneleigh Pinot Gris Marlborough Rapaura Series

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Snooth User: Woodie
2996039
5.00 5
08/15/2007

Slightly off dry style with great melon and honey fruit and a clean balance with a fresh finish


Snooth User: sandvoss
448895
5.00 5
03/04/2008

really the best new zealand pinot gris we had


Snooth User: ozziered
3323216
3.50 5
10/23/2007

Three and a half glasses



A long, slow, cool ferment in stainless steel tanks ensured that the delicate flavours and intense aromatics were captured and maintained. After fermentation, light lees contact for three months was given to the blend to increase texture and creaminess to the nose and palate.

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