Mt Difficulty Templars Hill Central Otago Pinot Gris 2024

Mt Difficulty Templars Hill Central Otago Pinot Gris 2024"Elegant and finely scented, the bouquet shows white flesh peach, Asian pear, rockmelon and floral aromas, followed by a flowing palate that's juicy and beautifully rounded. Splendidly supported by fleshy texture and bright acidity, finishing persistent and refreshing. At its best: now to 2027" Sam Kim, Wine Orbit, Oct 24 Lifted and aromatic floral notes of jasmine, green pear and grapefruit on the nose. A vibrant palate of red apple, lime, yellow

"Elegant and finely scented, the bouquet shows white flesh peach, Asian pear, rockmelon and floral aromas, followed by a flowing palate that's juicy and beautifully rounded. Splendidly supported by fleshy texture and bright acidity, finishing persistent and refreshing. At its best: now to 2027" Sam Kim, Wine Orbit, Oct 24

Lifted and aromatic floral notes of jasmine, green pear and grapefruit on the nose. A vibrant palate of red apple, lime, yellow plum and lychee with balanced freshness from the acidity and residual sweetness for a buoyant and juicy finish. Templars Hill Pinot Gris is at it’s best within one to three years of release.

The grapes for this wine come from our Silver Tussock vineyard in the Pisa sub-region as well as our Mansons Farm and Templars Hill vineyards in Bannockburn, Central Otago which are all managed by our viticulture team.

2024 continued a string of excellent vintages in Central Otago. We experienced a very warm and dry growing season before a wicked wind kicked in from November to January. While soil moisture was reaching drought levels, we managed to keep the vines vital, producing small concentrated berries and powerful wines with lovely acidity. With no rain during February we started harvest early on March 14. Conditions cooled toward the end of March with ripening slowing and the vintage complete by Anzac Day.

The grapes for this wine come from our vineyards in Central Otago’s Cromwell basin. The fruit was harvested throughout March and into April. The fruit was processed swiftly to minimize oxidation, with the juice settled overnight and racked clean the following morning. The wine was fermented cool with aromatic yeast, to help maximise varietal character. We stopped the fermentation with a small amount of residual sugar to provide palate weight and texture. The wine was lightly fined with vegan fining agents before bottling.