Methode Traditionnelle

Chardonnay

Sauvignon Blanc

Aromatic

Dessert Wine

Rose

Red Wine

Villa Maria Cellar Selection 2009 Pinot Gris

To make their 2009 Cellar Selection Pinot Gris, Villa Maria sourced fruit from their vines in Marlborough’s Awatere Valley. Close attention was given to vine health and fruit development, crop loading and fruit exposure to ensure the harvested fruit had optimal flavour. The fruit was hand harvested in the morning to ensure cool, clean fruit was delivered to the winery.

At the winery, the fruit was cool stored overnight. The next day, the grapes were whole bunch pressed to provide pure, concentrated juice. The juice was lightly settled for twelve hours before it was racked to fermentation in stainless steel and old oak barriques. Neutral yeasts and cool tank fermentation was used to preserve fruit purity, while indigenous yeast and barrel fermentation was used for added complexity.

Post fermentation, the wine was left on yeast lees for a further four months with weekly battonage to allow the palate to gain texture and richness. Battonage is the process of stirring wines while they remaining their barrels on yeast lees. The wine was then blended, lightly fined and filtered for bottling.

I found the resulting Villa Maria Cellar Selection Pinot Gris has intense aromas of fresh ripe pear with hints of spice and lifted floral notes. On the palate, this textured and balanced wine to me exhibits flavours of spiced apple, almond and cinnamon, with the slightest hint of apricot. It has a lengthy and enjoyable finish.

I would recommend trying this wine with Pad Thai chicken or a Satay. You could also try it with seafood ravioli. It should cellar well until 2012 and is drinking well now.

Reviewed by Stephen Clark (8/6/2010)

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