Rock Ferry 2007 Pinot Gris
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Winery/Brand: Rock Ferry
Displaying succulent ripe pear aromas this dry wine (style) has mouth filling flavours of (aromatic) spice and quince with a satisfying rounded finish. The wine is richly textured and luscious showing both excellent weight and length.
Food Match: Wild mushroom & vegetable ragout with capellini pasta and shaved parmesan
Cellaring: Recommended 4 years.
Technical: alc 13.5 %, pH 3.19, TA 6.15 g/l, RS 4.6 g/l
Bottling Date: 6 August 2007
The Story
Region: Wairau Plains, Marlborough. The vineyard is situated within an ancient bend of the Opawa River and the name “the Corners” in fact refers to the shape of the road which follows this old river channel.
Vintage: The 2007 vintage was a classic Marlborough vintage. Cool temperatures over flowering (late Nov-early Dec) resulted in lower yields but this ultimately meant more concentrated and intense fruit flavours. The ripening to harvest period was characterised by warm, dry disease-free weather allowing optimal harvest conditions where grapes where picked on ripeness and flavours.
Winemaking: Whole bunch pressed, clear juice ex press direct to oak and stainless steel barrels (50% each), pressings (25%) processed separately and blended back at pre bottle
Harvest Method: Hand harvested.
Fermentation: In barrel Duration: 4-6 weeks
Yeast: 75% cultured, 25% indigenous (free run component cultured (SHIA 7), pressings component indigenous)
Maturation: In barrel on ferment lees Duration: 3 months
“Delicate wine with impressive fruit purity and an appealing dry finish. Flavours include pear and anise/spice. A silken texture adds appeal.89 points” Bob Campbell MW www.bobswinereviews.com
Vintage: The 2007 vintage was a classic Marlborough vintage. Cool temperatures over flowering (late Nov-early Dec) resulted in lower yields but this ultimately meant more concentrated and intense fruit flavours. The ripening to harvest period was characterised by warm, dry disease-free weather allowing optimal harvest conditions where grapes where picked on ripeness and flavours.
Winemaking: Whole bunch pressed, clear juice ex press direct to oak and stainless steel barrels (50% each), pressings (25%) processed separately and blended back at pre bottle
Harvest Method: Hand harvested.
Fermentation: In barrel Duration: 4-6 weeks
Yeast: 75% cultured, 25% indigenous (free run component cultured (SHIA 7), pressings component indigenous)
Maturation: In barrel on ferment lees Duration: 3 months
“Delicate wine with impressive fruit purity and an appealing dry finish. Flavours include pear and anise/spice. A silken texture adds appeal.89 points” Bob Campbell MW www.bobswinereviews.com
The Specs
| Region | Marlborough, New Zealand |
| Grapes | Pinot Gris |
| Vintage | 2007 |
| Volume | 750mL |
| Packaging | Glass Bottle |
