Oyster Bay Pinot Gris

Description

Delightfully fragrant summer florals and juicy pear, with subtle spice and refreshing citrus. – Michael Ivicevich, Chief WinemakerThe philosophy of Oyster Bay is to produce fi ne, distinctively regional wines with glorious fruit fl avors. Oyster Bay Hawkes Bay Pinot Gris captures the delicate aromatic fl avors of Pinot Gris whilst retaining its natural vibrancy and purity. Grown in our cooler vineyard sites, the fruit ripens slowly over the growing season, developing fl avor intensity and hallmark aromatic characteristics. We match lower yielding clones to moderately free draining sandy loam soils, which produce smaller and more concentrated fruit with a lively assertive backdrop. To capture the subtle fl avors of Pinot Gris, we use a selection of yeasts, and lees stir to enhance the wines soft ness and texture. To ensure purity of fl avor, we use no oak or malolactic fermentation. A unique cool climate expression of this wonderfully aromatic varietal. Elegant, crisp, and altogether refreshing.Hawkes Bay Growing Season 2019The Growing Season started with a cooler than average spring and good flowering conditions. This was contrasted with a very warm January with timely rainfall supporting vine health. Temperatures cooled in February, extending ripening and flavor development in the fruit, whilst preserving fresh natural acidity. Fine weather conditions continued throughout March and enabled harvest decisions to be made progressively as the fruit reached physiological ripeness. The fruit was harvested in pristine condition, with stunning varietal character balance and freshness. One of the great Hawkes Bay vintages of the decade.Soil TypePredominantly Red Metal Soilswell drained sandy loam over gravels of low fertility which naturally devigorate the vine.Clonal / Rootstock SelectionA range of clones predominantly Lincoln Berrysmith, 2/15, Barrie and 7A selected for their characteristic small loose bunches and berries which provide concentrated fruit flavors grafted on low vigor rootstocks 3309 and 101/14.Winemaking TechniquesThe fruit was destemmed and transferred to tank presses where the free-run juice was run off and separated before gentle pressing of the remaining fruit. The juice was then clarified by flotation, racked into stainless steel fermentation tanks, and then inoculated with a range of yeasts selected to retain varietal aromatics and character, and enhance complexity and aromaticity. A slow, temperature-controlled fermentation at 5761F 1416C was undertaken for approximately 21 days. Post fermentation, the wine was lees stirred and aged in tank to add softness and texture. The wine was racked and bottled young to ensure that the aromatic, crisp, and elegant varietal characters were retained.Sustainable WinegrowingAs a founding member of Sustainable Winegrowing New Zealand, we have always recognized nature as the true producer of our wines. We are conscious of our environment and we work hard to identify sensitive areas such as wetlands, streams, and native vegetation to ensure that our vineyard practices do not affect the plants and animals that inhabit these areas. We minimize our water usage through our state-of-the-art soil moisture probe technology. We look after our soils by having interrow ground cover plantings rather than bare earth, and by throwing our clippings underneath our vines, to provide a botanically diverse ground which encourages beneficial insects into our vineyards. – Oyster Bay