Made from Pinot noir grapes, the vin gris is hand picked and then pressed very gently on a champagne press cycle. The free run juice is separated from the pressed fruit and then fermented in small lots. 10% of pinot gris is then blended to enhance the back palate. The resulting wine is vibrant and refreshing with floral and pear aromas and crisp apple on the palate.
The 2011 season began with uncharacteristic calm and settled weather in Central Otago. Bud burst occurred during the first week of October, after the last of the winter storms that wrecked havoc across the lower South Island. Phenological timing variations normally seen between the Otago sub regions were reduced and the vines had a great start to the growing season. At the farm we experienced no frosts and with the calm conditions we thoroughly enjoyed our spring. December was warmer than average and flowering was completed fast, in just 3 days. From the New Year onwards, the weather was overall cooler, with the high temperatures (35°C+) normally experienced in Central Otago in summer not present. Also, unusually we had more rain events than normal – while not experienced in any meaning way on the farm due to the rain shadow we located in, it did result in more disease pressure than normal in the region. Our isolated and elevated position meant disease was not an issue for us – it was definitely a season to be on site and hands on, constantly monitoring the vines! The harvest period was lovely as usual with warm days and cool nights removing any pressure to pick the fruit enabling optimum harvest decisions.
Made from Pinot Noir (90 per cent) and Pinot Gris (10 per cent) grapes, the 2011 vintage (****) is a Grigio-styled wine – meaning crisp and dry. Full of personality, it is mouthfilling, with fresh, vibrant, citrusy, slightly peachy and spicy flavours, woven with lively acidity, very good delicacy and concentration, and a scented bouquet. Micheal Cooper, Wine Buyer Guide. 2012
Quest Farm Central Otago Vin Gris 2011, $20 (*****)
A pinot noir made in a “grigio” style, which means it’s bony, crisp, dry and white.
Hand-picked, each lot is pressed gently in a Champagne press (to minimise skin contact with the juice) and then fermented in small batches and blended with a splash of 10 per cent pinot gris to flesh out the palate.
It has the faintest touch of pink gold colour and has developed aromas of white peach, pear and apple skin.
It is round and luscious, fresh and tangy with fabulous concentration.
It’s getting better with age too.
Yvonne Lorkin, Selwyn Times, 25/9/13