Pinot Gris from New Zealand
Pinot Gris has enjoyed a dramatic rise to fame in New Zealand. Grown throughout the country, New Zealand Pinot Gris is more akin to Alsace in style than the drier Pinot Grigio. Much New Zealand Pinot Gris undergoes a small amount of barrel ageing, with wild yeasts and lees stirring for complexity.
The biggest producer of New Zealand Pinot Gris is Marlborough, followed by Hawke's Bay, Gisborne and North Canterbury.
Regional styles of New Zealand Pinot Gris
Pinot Gris is grown throughout New Zealand.
The warmer North Island climate tends to create ripe, rich, powerful and concentrated styles. (Hawke's Bay and Auckland)
The cooler South Island produces tighter wines with great structure, with focus on pristine, pure aromatics and flavours. (Marlborough, Nelson, Central Otago, North Canterbury)
- roast pork with a stewed pear sauce or garlic
- creamy pastas, poultry and seafood
Cellaring and serving
New Zealand Pinot Gris is best enjoyed relatively young. Cellar between 1 to 4 years.
Serve New Zealand Pinot Gris at around 7°C.