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Wild Earth Pinot Gris 2020


This Pinot Gris has delicious ripe pear, lime zest, elderflower, and sea salt on the nose. An extremely mineral and fragrant wine with bright citrus, pear and apple flavours, tremendous persistence, and an “electric” finish. Made with food pairing in mind, this Pinot Gris grown in a cool season is deceptively complex and a good candidate for cellaring for up to 12+ years.

94 points, 5 stars – Sam Kim, Wine Orbit
97 points, 4.5 stars – Winestate Magazine
93 points, excellent – Cameron Douglas MS
18.5-/20, 92 pts – Candice Chow, Raymond Chan Wine Reviews

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The Pinot Gris grapes that created this beautiful wine came from established vineyards in the Gibbston Valley (56%) with 44% sourced from Lowburn. Each block was harvested at optimal ripeness in April in order to achieve a wine with aromatic freshness and a rich texture. A combination of stainless steel tanks (for Gibbston) and old French oak barrels (for Lowburn) were used for fermentation and settling before being bottled on October 6th. Milk products for used for fining. Therefore this wine is suitable for vegetarians but it’s not vegan.

Alcohol: 14.0%
PH: 3.30
Residual Sugar: 4.43 g/L
T.A: 8.6

94 points, 5 stars – Sam Kim, Wine Orbit
“This is a fabulous rendition of the variety showing nectarine, Nashi pear, jasmine and lemon peel aromas on the nose, followed by a juicy palate that’s bright and flavoursome. Beautifully poised and elegant with a lengthy refreshing finish”.

97 points, 4.5 Stars, Winestate Magazine
“This instantly appealing wine is a blend of tank-fermented Gibbston fruit (56%) and Lowburn grapes (44%), fermented in old French oak barrels. Light lemon/green, it is freshly scented and mouthfilling, with strong, lively, stone-fruit and spice flavours and a basically dry, very harmonious finish”.

93 points, excellent – Cameron Douglas MS
“Enticing aromatics with lifted scents of white spice and white fleshed fruits, a fine lees autolysis and fresh youthful appeal. Flavours on the palate include white nectarine and brown pear, some apple, quince and a touch of honeysuckle. Lush silky texture with contrasting acidity coats the palate, a touch of residual sweetness, but mostly a core of fruit flavours driving the wine’s message”.

18.5-/20, 4 stars – Candice Chow, Raymond Chan Wine Reviews
“Bright, even pale yellow. The nose is inviting and gently full, filled with aromas of ripe pear, apple, white florals and creamy lees. Medium-bodied, dry to taste, vivid nuances of ripe pear, lemon and apple melded with subtle white florals, unfolding a layer of spice dustings and lemon curd. The wine is vibrant and bright with fresh fruit and lively acidity; spice dusting added interest. A smooth textural adorned by fine-textured phenolics and creamy lees, drawn to a sustained finish. Match with grilled pork loins and game fish over the next 5+ years. The fruit was sourced from Gibbston (56%) and Lowburn (44%), Gibbston portion fermented in stainless steel tanks, Lowburn portion fermented in old French oak barrels, 14% alc, 4.43 g/l RS. 18.5-/20 pts”


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