Steve Bird
The Whanau Reserve Pinot Gris 2024 750ml

Tasting Notes

On the nose, the wine is aromatic and complex, opening with ripe nashi pear, white

peach, and quince, layered with delicate notes of orange blossom, almond meal, and

crushed white pepper. Subtle hints of wild honey and fresh ginger emerge as the wine

evolves in the glass. The palate is finely textured and beautifully poised, showcasing

both richness and restraint. Juicy stone fruit and poached pear flavours are

underscored by a mineral seam and taut acidity that reflect the Awatere’s cooler

climate. A touch of phenolic grip provides structure and length, while a dry, gently

spicy finish leaves a lingering impression of citrus peel and white florals.

Vinification

A period of skin contact after crushing is mandatory to achieve the weight and texture

we desire. As a consequence of this approach we often see significant colour develop

in the wine. Long cool fermentation conditions in stainless steel tanks have allowed the

elusive fruit characters of this wine to come through. A short period of storage on

primary fermentation solids contributes complexity and structure.

The Vintage

The 2024 vintage in Marlborough, and particularly the Awatere Valley, was marked by

a cool, extended growing season with lower-than-average rainfall and mild

temperatures through summer. These ideal conditions allowed for slow, even ripening,

resulting in fruit of exceptional concentration and purity. A long dry autumn ensured

harvest at optimal ripeness, retaining natural acidity and enhancing aromatic expression

—a hallmark of the Awatere subregion. Sourced exclusively from a single hillside block

in the southern reaches of the Awatere Valley, this Pinot Gris reflects the region’s

distinct terroir. The site’s gravelly loess soils over stone, cool maritime breezes, and

diurnal temperature shifts contribute to both phenolic intensity and lifted aromatics.

Yields were kept low to enhance flavour concentration and texture.

Food Match

This Pinot Gris pairs seamlessly with dishes that echo its balance of richness

and vibrancy. Consider seared scallops with cauliflower purée, Thai green curry

with lemongrass and coconut, or a wild mushroom risotto. Its textural weight

also complements soft-rind cheeses such as Taleggio or triple cream brie.