![[SOLD-OUT] Mahana Gravity Pinot Gris 2015](https://cdn11.bigcommerce.com/s-lifkcwga8l/images/stencil/1280x1280/products/14868/8018/apinmp9lb__58637.1593412429.jpg?c=1 "[SOLD-OUT] Mahana Gravity Pinot Gris 2015")
Wine Front 93 Points!
Wine Front 93 points!
“All organic certfied. No additions at all during winemaking, and spends 12 months in old barriques, then gets a dash of sulphur before bottling. Complex gris.Light golden colour. Smells rich and fresh. Toffee apples, pear, warm cashew, honeycomb. Has a lushness in palate but lively trim of acidity, intriguing in texture, finishes with a squeaky twist and faint, pleasing bitter-nuttiness. Indeed, quite savoury throughout. Deserves a terrine or something alongside.”
Mike Bennie, Wine Front, 2016
The new venture from ex-Bannockburn winemaker Michael Glover!
"Enticing aromas of tree ripened pears with a savoury complexity. Delicate spice and soft roundness highlight a fine textured palate."
Mahana
"Here is a Pinot Gris of great interest - flavours of pear, quince and minerality! It features natural fermentation in a 90% stainless steel, 10% in old oak puncheon. 15% of the wine is whole bunch fermented which adds amazing complexity. Extended lees contact has given the wine an irresistibly creamy mouth feel.
New Zealand's Mahana is a winery to take note of. These three whites are some of the most exciting we've seen in a while. Textural and unique, they are dry-grown organically on brown, ultic soil particular to the Marlborough Sounds and Nelson region. Quartz rich, this terroir lends minerality and the weathered sandy clay stresses the vines into producing smaller, more intense yields of fruit.
They also show the hand of a pioneering winemaker. Proudly New World, they challenge concepts of what these varieties are, but the resultant wines are all compelling and all delicious. Perhaps you won't be surprised to hear the winemaker behind these wines is the renowned Michael Glover, ex-Bannockburn, whose wines have been consistently experimental and fascinating. They employ techniques often reserved for other varieties such as extended skin contact, carbonic ferment, unusual oak handling, extended aging on lees and 'natural' sulphite free maturation."
Wine House
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