Winemaker Sam Weaver praises the 2015 vintage in North Cantebury for Pinot Gris, claiming it yielded “spectacularly aromatic” fruit. He goes on to explain, “We hand-picked in two batches with the earlier pick emphasizing aromatics and good acidity. The later pick of very ripe fruit focused on unctuous concentration and texture." The fermentation in a mix of stainless steel tanks and old oak barrels combined with extended lees aging completes the picture of a wine that seems to telegraph Alsace more than New Zealand with its weighty complexity. Yet, in the end, the wine reveals the clear minerality and terroir that can only come from this special part of New Zealand just a few miles from the Pacific Ocean. The nose exudes deep, fleshy aromas of white mushrooms, savory herbs, roasted nuts and dried 'floral scents of jasmine and lilac,' as Sam notes. Flavors on the medium-full-bodied palate are well saturated, evoking notes of luscious, juicy pear, just ripe apricots and pink-fleshed pluot. The creamy, silky texture flows seamlessly onto the lengthy finish which is honey-tinged and seems to go on forever. This wine is a special treat that will go very well with everything on the Thanksgiving table!