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Suggested food matches:
Salty mature cheese
Spicy and aromatic dishes
Try it with:
NB: Luscious dessert wines are not normally paired with fish but I stumbled upon this combination by chance and it was was not expecting such a magnificent marriage! The fish finger bhorta was on the menu one night, and by luck I had a bottle of the Greywacke botrytis Pinot Gris open in the fridge. I did not plan to pair them, but once I took the first few bites of the spicy fish finger bhorta I urgently needed something to douse the fire in my mouth! Between the 2 red chillies, garlic, fresh-grated ginger, English mustard, and pickled onions.. the dish was electric. A small glass of chilled Greywacke botrytis Pinot Gris came to the rescue and the sweetness quelled the heat, the exotic fruit danced with the ginger and coriander, and fresh acidity accentuated the light crunch of the fish. A wonderful discovery!
Greywacke Botrytis Pinot Gris 2015
Marlborough, New Zealand
Grape: 100% Pinot Gris
Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.
Marlborough is New Zealand's most important wine region. Situated at the northeastern tip of the South Island, this dry, sunny region is home to more than 500 growers and produces more than three-quarters of all New Zealand wine. Vineyard area exceeded 26,000 hectares in 2018. It is particularly famous for its pungent, zesty white wines made from the Sauvignon Blancgrape variety, which dominates the Marlborough vineyards.
The fruit for this wine was grown near Renwick at the vineyard surrounding Greywacke HQ on young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. This 18-year-old vineyard is planted with the Berry-Smith clone and trained on a two-cane VSP (vertical shoot positioning) trellis.
The shrivelled grapes were whole bunch pressed using very long, low maceration press cycles. The juices were cold-settled and then racked to old barrels for fermentation. Forty percent of the barrels were inoculated with cultured yeast and the others were allowed to undergo spontaneous indigenous yeast fermentation. The fermentation was eventually stopped in September retaining105 g/l residual sugar. The wine remained in barrel on yeast lees for a further nine months prior to bottling in July 2016 with an alcohol of 13.8%, pH 3.60 and acidity of 6.6 g/l. Released on October 2018.