Colere Pinot Gris Pinot Blanc
$34.00

Colere Pinot Gris Pinot Blanc

Artisan white blend of Pinot Gris and Pinot Blanc from the Kerner Vineyard in Marlborough.

Region
  • New Zealand
  • New Zealand - Marlborough
Style
  • White Wine
Varietal
  • Other White

Shipping Options / Costs

Free shipping for orders over $150, otherwise

Shipping Option Per Box  Cost
Pick up in store All Free
Ship to: Local Wellington Region (*) Up to 12 bottles $2.50
Ship to: Rest of New Zealand Up to 12 bottles $6.00
Ship to: Rural Deliveries Up to 12 bottles Add + $4.50
Ship to: Waiheke Island Up to 12 bottles Add + $12.00
(*) Local Wellington includes Wellington City, Hutt City and Porirua City. 

We can contact you when this item is available:

After hand-picking the fruit on April 24th 2012, the bunches for this 50/50 blend were whole-cluster pressed and drained straight into seasoned French oak barriques for fermentation with native yeast from the vineyard. The ferment proceeded over about three months in the cool cellar of Mahi guided by winemaker Brian Bicknell, and then left on the yeast lees in old oak barrels for an extended period of 4 years where it softened and gained savoury characters.
This wine shows the attributes of growing this variety in a cool site, a range of richness and fruit characters, with lifted citrus notes, quince, poached pear and crème caramel. A rich, full and complex wine supported by crisp acidity, spice from the Pinot Gris and barrel fermentation, with freshness (citrus notes) from the Pinot Blanc. Flavours of dried fruit and meadow hay, hints of spice and pear. The extended ageing in older seasoned oak on fine lees, is also evident adding further weight and texture.

A big wine that never shy’s away.

Fermentation and experimentation, like fire and simple tools, are some of the most basic transformative processes that we can use in life that form the basis of human culture. This culture begins at the farm and binds a people to its lands and to its artisans. This requires, first and foremost, that we enter into an alchemical relationship with bacteria and fungi, and that we bring to our tables food and wine prepared by the magicians, not machines. Colere wines are selected as a celebration of those leading lights and pathfinders of New Zealand wine who continue to develop their creativity in the winery and cultivate humility in the vineyard.

Winemaker Notes

After hand-picking the fruit on April 24th 2012, the bunches for this 50/50 blend were whole-cluster pressed and drained straight into seasoned French oak barriques for fermentation with native yeast from the vineyard. The ferment proceeded over about three months in the cool cellar of Mahi guided by winemaker Brian Bicknell, and then left on the yeast lees in old oak barrels for an extended period of 4 years where it softened and gained savoury characters.
This wine shows the attributes of growing this variety in a cool site, a range of richness and fruit characters, with lifted citrus notes, quince, poached pear and crème caramel. A rich, full and complex wine supported by crisp acidity, spice from the Pinot Gris and barrel fermentation, with freshness (citrus notes) from the Pinot Blanc. Flavours of dried fruit and meadow hay, hints of spice and pear. The extended ageing in older seasoned oak on fine lees, is also evident adding further weight and texture.

A big wine that never shy’s away.

Fermentation and experimentation, like fire and simple tools, are some of the most basic transformative processes that we can use in life that form the basis of human culture. This culture begins at the farm and binds a people to its lands and to its artisans. This requires, first and foremost, that we enter into an alchemical relationship with bacteria and fungi, and that we bring to our tables food and wine prepared by the magicians, not machines. Colere wines are selected as a celebration of those leading lights and pathfinders of New Zealand wine who continue to develop their creativity in the winery and cultivate humility in the vineyard.