Tasting Notes A rich array of tree ripened pear, apple & quince aromas combine with honeyed notes on the nose. Pears with a mild ginger spice lead into a supple dense palate with a silky texture and a defining pithy minerality on the finish. Pears with a mild ginger spice lead into a supple dense palate with a silky texture and a defining pithy minerality on the finish.
Technical Information
Winemaking Notes Hand harvested grapes were whole bunch pressed. A gentle slow pressing program was used to extract juice whilst minimising astringent harshness. The juice was cold settled overnight then racked as clear juice before inoculation for fermentation. Fermentation temperatures were kept cool to conserve the fruit aromas in the wine. The finished wine was bottled using gravity.
pH 3.52 T.A 7.4 R.S 1.0 Alc 14.2
Viticulture Two cane vertical shoot positioned vines (VSP). Bud rubbing, shoot positioning, crop reduction and some leaf plucking were all carried out by hand to ensure the canopies were open and even and the crop load was balanced to the vine. Grapes were hand harvested.
Awards & Reviews
Bob Campbell, Jan 2009 A cool climate Pinot Gris with plenty of pear and wild herb flavours. The wine has a good texture with structure while avoiding the excessively tannic backbone that spoils many. An off-dry style that offers early drinking appeal. 83 points
Winestate, May/June 2009 This is an attractively scented wine with ripe, passionfruit-like flavours, fresh, crisp, slightly sweet and honeyed. 4 stars.
Jo Burzynska, Viva, The New Zealand Herald, July 2009 There’s an increasingly good array of gris now available at this price point, often as a second label from respected producers like this one from Woollaston. This is a characterful example with a palate of juicy tinned pear fruit and sweet cinnamon and nutmeg spice.
Peter Saunders, Wine NZ Magazine, March 2009 Very good drinking; alive, tasty and true to variety. Exceptional value wine that works well with food, in fact enhances a plate of antipasto with some goat cheese and salami. While technically a second label to Woollaston Estates, the Tussock brand is rapidly developing its own following.
Food & Wine
Shellfish (scallops, mussels), white fish (snapper, blue cod, terakihi, trevally), smoked fish, asparagus, dim sum, sushi, sashimi
YOUR CART
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Existing cellar club members receive a discount of 10%
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U.S. Consumers
U.S. Consumers can now purchase Woollaston wines online: BuyWine USA
