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Just outside the Gippsland town of Leongatha, a few minutes down the road from the hallowed grounds at Bass Phillip estate, ten precious acres of exceptional terroir were planted in 1990, to artisanal clones of Pinot Noir, Chardonnay and Syrah. The propitious easterly aspects make the most of morning sun, an auspicious bequeath of fertile Ferrosols oblige the rootstock and infuse the fruit, while reducing the vigor and rationing the harvest. Lucinda Estate was never established as a producer of scale, its scant yields were always destined to be in pursuit of stunning Syrah and the perfect Pinot. Victoria's Gippsland is a place of paradise for vintages in the Burgundy style, a oenological wonderland of restrained releases from vivid little vineyards. Enthusiasts en route to a discovery of max value within an archive of limited editions, are quietly counselled to savour a sampling of the lubricious Lucinda... A glimpse of the gippsland grail»

Vavasour Pinot Gris CONFIRM VINTAGE

Pinot Gris Grigio Marlborough Awatare New Zealand
Vavasour pioneered viticulture in the Awatere Valley, under the imposing presence of Tapuae-O-Uenuku. Vavasour’s vineyard is noteworthy for its wide diurnal temperature swings, it's the combination of soils and clime which shape the inimitable character of Vavasour wine. The refined elegance of their Pinot Gris shows why many others have followed the lead. Sweetly spiced on the nose and palate, yet pleasingly dry, soft savoury aromas are reflected by intensely concentrated flavours on the palate.
Available by the dozen
Case of 12
Pinot Gris is harvested off Vavasour's favourite blocks on the Home vineyard throughout the cool of autumn mornings. To ensure concentration and weight on the palate, yields are kept low. After whole bunch pressing, the juices are split and a component is vinified in seasoned old French oak barriques employing wild yeasts from the vineyard, the major portion of fruit is treated to vinification in temperature controlled fermenters. Five months of lees stirring adds richness and texture without sacrificing delicate aromatics. The wine is assembled to display a lovely mix of flavours within a rich palate exhibiting the essential Marlborough zing, followed by a brief spell of maturation.
Pale gold colour. Vavasour shows lifted tropical fruit, melons and citrus, subtle pear and jasmine notes. Made to a dry style, the richly structured palate exhibits luscious layers of fruit, with hints of pear and ginger, followed by a long mineral finish that's so distinctive of Awatere Valley. Pleasingly crisp and dry, very ready to drink now. Introduce Vavasour to a crisply roasted duck and you have a match made in heaven.
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