proceedings online v2

© Copyright The New Zealand Society for Viticulture and Oenology, 2014 The New Zealand Society for Viticulture and Oenology PO Box 8700 Havelock North, 4157 NEW ZEALAND Web www.nzsvo.org.nz To order additional copies of these proceedings, please contact the Society Workshop organising committee Chair Glen Creasy, Lincoln University Committee Jeff Sinnott, Vinesense Andy Petrie, Wither Hills Nick Sage, Executive Officer, NZSVO

http://www.nzsvo.org.nz/

28/08/2014

1

NEW ZEALAND PINOT GRISWhere we’ve come f rom and

where we’ re go ing….

Al as ta i r M a l ing M W

PINOT GRIS

Mouth-filling, rich, refreshing.

A i t l h thAn intense pleasure, whether refreshingly light or richly complex.

NZWG website

Pinot Gris Plantings (Ha)

1,763

2,412

2000

2500

3000

+37%

316

762

0

500

1000

1500

2002 2006 2010 2014

HECTARES

+141%

+131%

2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 1 of 56

28/08/2014

2

Pinot Gr is Tonnages by Region (T)

2004 2014 % Change

Auckland/Northland 111 244 +120%

Waikato ‐ 3 ‐

Gisborne 134 3,930 +2,832%

Hawkes Bay 237 4,667 +1,869%

Wairarapa 95 286 +201%

Marlborough 1,012 10,670 +954%

Nelson 84 1,244 +1,381%

Waipara/Canterbury 126 1,604 +1,173%

Central Otago 90 1,232 +1,269%

TOTAL 1,889 23,880 1,164%

Pinot Gris Yield

Tonnes Ha Average T/Ha

2006 3,675 762 4.82

2010 12,810 1,763 7.27

2014 23,880 2,412 9.90


28/08/2014

3

Pinot Gris Exports

2,769,000

2 647 811

4,091,395

3,612,393

4,687,854

3000000

3500000

4000000

4500000

5000000

res

+69%

600,000

1,256,000

2,036,000

2,647,811

0

500000

1000000

1500000

2000000

2500000

2007 2008 2009 2010 2011 2012 2013 2014

mill

ions

litr

Internationally

• No 2 best selling white• No. 2 best selling white• 9% of total sales – and growing

• No. 3 behind SB & Chard• Gap closing on Chardonnay• 66mL sold in 2013

C o n t r i b u t i o n & P e r f o r m a n c e b y S t i l l W i n e Va r i e t a l s - D o m e s t i c

New Zealand Grocery

Std 9l Cases Share of Total Still Wine

13%

12%

10%

4%7%

ChardonnayPinot Gris

RieslingSauvignon BlancOther White

Total Grocery

Std 9l Cases Growth % YA

‐0.1

2.6

2.6

4.8

8.6

14.5

Ot her R ed

C abernet Sauvig no n

Pino t N oir

Syrah/ Shiraz

Pinot Gris

R oseRed Wine Share: 40% White Wine Share: 60%

30%3%2%

6%

3%

8% 2%

Other WhiteRose

Cab/Merlot BlendsCabernet SauvignonMerlotPinot Noir

Syrah/ShirazOther Red ‐14.8

‐11.2

‐7.7

‐4.4

‐4.3

‐2.9

-20.0 -10.0 0.0 10.0 20.0

C ab/ M erlo t B lend s

Ot her W hit e

R iesling

C hardo nnay

M erlo t

Sauvignon B lanc

Scan Data: MAT to 27/07/14

White Wine Growth: -1.8%Red Wine Growth: -0.3%


28/08/2014

4

New Zealand Pinot Gr is Posi t ives

Grows well

RegionalDifference

FoodWine

Pinot Gris

PositivesProduce both aGris & Grigio Style

Excellent by theGlass style

The early days v now…

•Picked too late

•Replicate an Alsace PG

•Lack of clonal choice & some were large bunched, big berried & prone to botr tis

•Raft of new clones

•Realise flavour locked under the skins and picking earlier

•Less phenolic w/makingbotrytis

•Too much residual sugar

•Over zealous use of oak

•Result• Flabby, sweet, oaky, high

alcohol wines that were unbalanced and appealed to no-one

•Careful use of OLD oak, natural ferment & time on lees

•Gris with texture, Grigio with elegance and freshness

•Lower levels of RS

Sommelier perspective

Style

• Acid to sugar ratio only part of equation.

• Way in which phenolics are managed critical component of the finer examples

• View Pinot Gris as both a phenolic rich variety & aromatic

Fruit intensity + acid + sugar + texture + phenolics = Synergy on the palate

• Doesn’t take a lot to disrupt this synergy via• Lack of winemaking attention

• Sub standard fruit

• Over cropping


28/08/2014

5

• Style gone from:• Uber fruit centred, excess RS & high alcohols to…

• Leaner, better managed expressions offering both

• A Grigio style to fat & luscious

• Alcohol levels still high Worry when see 14% & 14 5%• Alcohol levels still high. Worry when see 14% & 14.5% on label

• Fact:• NZ produces outstanding examples, uniquely NZ & very popular

• Pinot Gris is a safe choice for consumers

• It is popular & they can’t seem to get enough of this variety

• They know what to expect when buying Pinot Gris

• Run the risk of losing consumers if only:• Crop high, harvest, ferment, decide on a RS level and leave at

that

• Examples that stand out have:Examples that stand out have:• Texture that adds layers, length and persistence

• Subtle use of older oak offering complexity

• Labelling for the consumer• Consideration to a front label code showing sweetness level

What’s not working…

BotrytisHighResidual Sugarlevels

Too muchGewztraminer

Over cropping

Excessivephenolics

Ferments tooHot or Cold


28/08/2014

6

Any reg ion do ing be t te r than ano the r?

• Yes & No answer

• Certain Pinot Gris’ standout via: • Site, vineyard management & winemaking philosophy

• Organic & Biodynamic working well with PG

• Central Otago & Marlborough offer two very distinctly different styles through:

• Soils, weather and diurnal shifts

• Lushness and mid palate richness from Hawkes Bay

• Marlborough spicy fruit, palate richness and acidity give elegance

• Gisborne rich, succulent, softer style

Summary

• New Zealand hasn’t yet made its best Pinot Gris

• Vine age will allow this to happen

• However:• New Zealand viticulturists and winemakers have done a good

fjob given the average age of our vines.

• So, is Pinot Gris as popular as it sounds?


19/08/2014

1

Pinot Gris PerspectivesNZ’s place in the Pinot Gris World

Bob Campbell

NZ Pinot Gris Exports MAT May 2014

• Third behind Sauvignon and Pinot Noir with 2.4% of total

• 25% increase, highest overall

• Five largest markets:

• Australia 2,328, 713 litres (+15%) Huon Hooke

• UK 999,141 litres (+74%) Tim Atkin

• Canada 325,711 litres (+27%) Tony Aspler

• USA 287,605 litres (+68%) Dan Berger

• Germany 33,660 litres (‐5%) Angela Merkel

What is your perception of NZ Pinot Gris?

• Australia: Quality is good, the style is generally richer and fuller than Australia's, more Alsace-like, but also notably sweeter (could be a negative)

• UK: Kiwi PG is closest in style to Alsace PG with sugar sweetness rather than “fruit” sweetness.

• Canada: Pinot Grigio is the hot favourite. Ontario wineries call it Pinot Grigio. The ABC drinkers likeCanada: Pinot Grigio is the hot favourite. Ontario wineries call it Pinot Grigio. The ABC drinkers like PG as a food wine alternative to Chard. Kiwi PG is making an impact in this price‐conscious market although Canadian’s connect NZ with SB.

• USA: Dan didn’t read the question properly – he talks about Oregon PG

• Germany: (no comment)


19/08/2014

2

Any ideas about why our PG has enjoyed such growth in your market?• Australia: The PG market is growing fast. Sugar sells but biggest growth area is for lighter, drier more

Italian‐like styles (I might be wrong)

• UK: It’s the Italian PG effect I fear. UK drinkers might be a bit bored with Sauvignon?

• Canada: Consumers trust NZ wine quality. Consumers always looking for something new.Canada: Consumers trust NZ wine quality. Consumers always looking for something new.

• USA: In the US “blandness is next godliness”. It’s a 21st century version of white zinfandel.


What are our main competitors?

• Australia: Australia, France and Italy. NZ is more in competition with France.

• UK: Italy, Germany and France (in that order). NZ occupies no. 4 slot but could be no. 3.

• Canada: Ontario, Italy, France and South Africa (not in that order)

• USA: No other country (Aussie PG is pretty dismal). NZ seems poised to dominate the category.


Any suggestions about how we might improve the penetration of PG in your market?• Australia: Go for the Grigio market

• UK: Call it “Pinot Grigio” – just joking. Drop the RS

• Canada: Lower prices for greater volume. In‐store tastings. Don’t call it Pinot Grigio because you

h bli h d li / i l l i ’ i dhave established quality/price level in consumer’s minds.

• USA: Need to identify truly dry styles (could that be a Pinot Grigio brand extension?)



19/08/2014

3

Any other thoughts?

• Australia: Good PG is a good and underrated food wine. “Good” means not too sweet or fat, or skinny and flavourless. The category suffers from snobbery but the public votes with its wallet.

• UK: PG not my favourite but it’s a lot better than Italian P Grigio which is far too bland.

• Canada: Play off the ‘Green’ aspect.Canada: Play off the Green aspect.

• USA: Unitl PG is taken seriously be wine writers (unlikely), there is little anyone can do to erase the stigma left by the bland, simple, sweet, unbalanced PG of the past.


Discussion Points

• Extend the brand with “Pinot Grigio” a dry, light and cheaper version of Pinot Gris

• Reduce sweetness

• Introduce a drier alternative clearly labelled as such• Introduce a drier alternative clearly labelled as such

• Promote Pinot Gris to wine writers

• Do nothing, the category is performing with distinction


8/09/2014

1

NZSVO- Pinot Gris Workshop“To Gris or not to Gris ?”

Market Trends:Consumer expectation of style

Clive Weston

Negociants New Zealand

26th August 2014

Consumer expectation of style, quality and price

Introduction• At 4.7m litres (over half a million cases), Pinot Gris

is the third largest NZ exported variety after Sauvignon Blanc and Pinot Noir

• PG is the 4th biggest variety crushed in each of the last five vintageslast five vintages

• Think Pinot Gris, think Pinot Noir;

Think Pinot Grigio think Sauvignon Blanc

• Yield per hectare in NZ vintage 2014

SB @ 15.5, PG @ 9.9, PN @ 6.5, Ries @ 7.6

Introduction

• Quote from a well established and experienced independent NZ Fine Wine Retailer

“There is no valid benchmarking of NZPG quality. Th t b “C i l” t lThere seem to be more “Commercial” styles garnering awards than serious wines. How are we and more importantly our consumers, expected to understand what constitutes a top quality New Zealand Pinot Gris?”• “


8/09/2014

2

Agenda

• Key Markets

• Key questionsKey questions

• Market commentary – New Zealand

• Market commentary - Overseas

• Summary

Key Markets

• New Zealand

• Australia

• Canada• Canada

• USA

• UK

Key QuestionsHow is the variety trending?

What are sales of Pinot Gris replacing?

What if anything is replacing Pinot Gris?

Is the Pinot Gris honeymoon over, or are sales holding up strongly and still growing?

Stylistically, what is the consumer looking for and are they looking for different things at different prices?

To label Gris or Grigio and why?


8/09/2014

3

New Zealand Supermarkets

• Pinot Gris has grown strongly

• Mainly commercial pricing, $10-$15

• Key NZ brand ranges will generally include aKey NZ brand ranges will generally include a

Pinot Gris

New Zealand SupermarketsWhat is Pinot Gris replacing?

• Sauvignon Blanc is the main casualty

• Chardonnay a lesser casualty

• Mainstream NZ consumer is not too adventurous and ONE non SB/Chardonnay option is enough

• NZ Pinot Gris are widely distributed, thus an easy, accessible and convenient option for the consumer

• Pinot Gris is delaying consumer experimentation with other white varieties e.g. Viognier, GrünerVeltliner

New Zealand SupermarketsWhat is replacing Pinot Gris?

• Commercial Pinot Gris suits the average

consumer’s palate perfectlyconsumer s palate perfectly

• Pinot Gris isn’t being usurped in the commercial

sector


8/09/2014

4

New Zealand SupermarketsIs the Pinot Gris honeymoon over?

• Not at all; growth is healthy in the commercial

sector = sub $15.

At thi d f th k t th d h• At this end of the market, growth and share are

more influenced by oversupply and price

affordability ie more “Push In” than “Pull Out”

• Quality viti and vini cues carry less influence

New Zealand SupermarketsTo Gris or to Grigio ?

• Wines labelled Pinot Grigio do not work well in the New Zealand commercial sector

• Even if labelled Gris a Grigio style won’t• Even if labelled Gris, a Grigio style won t succeed in New Zealand, unless its part of a cheap, key driver range

• Use the label to describe the style

New Zealand SupermarketsWhat style is the consumer looking for?

• Most commercial consumers prefer aromatic,

textured, mouth-filling wines over the light,

crisp, (perceived) drier Italian Grigio style

• Only well informed, seriously interested

consumers understand why prices differ

• Only this minority will make the premium spend


8/09/2014

5

New Zealand Fine Wine Retail• “Sales static for 18 months but Pinot Gris is the third

biggest NZ white (12%) after Chardonnay and Sauvignon Blanc.

• Sub $20 retail is where the action is.

• Medium style is most popular but high end consumers are demanding distinctl drier st lesdemanding distinctly drier styles

• Even discerning consumers need reassurance in terms of style – sweet or dry/oaked or unoaked, so make the label work for you.

• Most consumers are confused, so awards do reassure

• The term Pinot Grigio just confuses the consumer”

Vino Fino, Christchurch

New Zealand Fine Wine Retail

“Pinot Gris is fast becoming a NZ wine standard

Consumers expect to see Pinot Gris on promotion, just as much as they see Sauvignon Blanc and Chardonnay

Pinot Gris is the perfect compromise when an avowed Sauvignon Blanc and an avowed Chardonnay drinker wish to share a bottle of wine.

Label it Pinot Gris if its made from New Zealand grapes”

Brooklyn Cellar Room, Wellington

New Zealand Fine Wine Retail“NZ Pinot Gris is still very popular; giving Sauvignon Blanc a nudge & leaving Riesling in its wake

Sub $20 retail is key

Bored Pinot Gris drinkers could be seduced back into a new wave of richer Chardonnays

Ensure style is articulated on the label

Irrespective of style, quality remains important. Forget unbalanced, overly oaked, non-descript and flat offerings.

Everything has to be world class not national class”

Regional Wines - Wellington


8/09/2014

6

New Zealand On Premise

• The strong NZ $ is making European whites more competitive and visible

• Stylistically NZPG needs to be “Easy drinking” = just off dry, at an affordable price point.j y p p

• Gris rather than Grigio please – unless at an Italian restaurant!

New Zealand On Premise

• Pinot Gris has become an On Premise staple

• Growth has slowed but Pinot Gris remains a strong player with glass pour slots highly sought aftersought after.

• Some poach of share from Sauvignon Blanc

• Lives alongside Rosé in the minds of the after work female set; off dry and easy drinking

Australia On Premise

• Strong On Premise potential

• Perception of NZ Pinot Gris is positive at the appropriate price point ie LUC less than AUD 15

• LUC AUD 12/13, pre discount, is the magic figure – at this price, the more the better

S l th t ti l i 50% if i i t i t il O T d• Sales growth potential is +50% if your wine is not in retail; On Trade buyers are googling your brand to check on your retail presence and deals.

• Style needs to be dry & fresh but with texture

• If its from NZ, label as Gris – its about differentiation from Italian and Aussie Grigios.

• Pinot Gris is viewed, in the On Trade, as a little more serious than Grigio


8/09/2014

7

Australia Off Premise

• For YE June 014, Pinot Gris +16% : Pinot Grigio +13%• A lot of competition and congestion but this makes for

a vibrant category & market noise• AUD 10-15 retail +17% : AUD 15-20 +7%• Out of the top 30 selling white wines, none are either

Pi t G i i Pi t G i l t f h t i fPinot Grigio or Pinot Gris = plenty of share to aim for• NZ PG has a great reputation among high end Trade

and consumers.• NZ PG is known for premium quality & good value,

from a respected wine producing country. • Wine labelled as Pinot Gris from New Zealand works

Canada Insights• Top selling Pinot Grigio brands sell 100-200k 9L

• Some long established, large Italian brands are flat or

declining

• Moscatos are emerging as next big white category

NZ Pinot Gris Examples MAT June 2014 +/- % previous

Kim Crawford 4,500 9L +50%

The People’s 1,450 9L -38%

Villa Maria PB 700 9L +153%

The Ned 505 9L +132%

NZ Pinot Grigio Examples

Oyster Bay 10,500 9L +141%

Stoneleigh 2,000 9L +7%

Canada Insights

• The Gris consumer is different from the Grigio

consumer

• Grigio signals volume: popular Grigios are light,

crisp & easy drinking

• Gris signals niche/premium: sommeliers & media

get it but that’s the pointy end of the pyramid


8/09/2014

8

Canada Insights

• There are signs that some consumers are

shifting from large Italian brands to the New

World

• A gentle shift from ‘Watery’ to fruit forward,

fuller-bodied styles

• Accelerating the shift from Grigio to Gris will

demand consumer education

British Columbia

• Wider acceptance of Pinot Gris v Grigio due to local

production of Gris

• Imported Gris will have to tough it out v the locals

• Max single BC Pinot Gris wine volume = 11,000 9L / g

annum

• Max single NZ Pinot Gris wine volume = 1,500 9L / annum

• Most brands in both categories are in growth mode

Alberta• Alberta is about Grigio – popular & in growth

• Less premium & wine wise market, so lower retail prices

• Alberta has money but no wine production of its own

• Gris category is dominated by BC producers, good

volumes and strong growth rates.

• Longterm, more room for imported Gris in Alberta than in

BC

• Target high net worth oil and gas barons


8/09/2014

9

Ontario

• LCBO buyer –

“Trying to branch out from Sauvignon

Blanc has not worked”

“After Sauvignon Blanc, there’s no

obvious next great white from NZ”

Quebec

• A more marginal province but at least the

market here is aware of Gris due tomarket here is aware of Gris due to

European, specifically, French influence

USA Insights

• Gris is a minute subset but up 6% in US grocery

• Grigio is value oriented at sub USD 15• Grigio category flat excepting one brand, g g y p g ,

Santa Margherita• Domestic Gris from Oregon is the only thing

that resonates with the high end somms.• Top somms and critics would have had some

exposure to NZPG but this is a very long haul


8/09/2014

10

USA Insights

• Apart from Sauvignon Blanc, there has been more interest in NZ Chardonnay than any other variety

• Oregon is successfully riding its Pinot Gris on the back of its established Pinot Noirthe back of its established Pinot Noir reputation but NZ has a long way to go to get its Pinot Noir understood and accepted.

• Zippy, refreshing and simple Grigio style is what the mainstream consumer looks for.

• Those Kiwi winemakers in it for the long haul should stick with Gris, invest and educate.

UK Insights

Total market, white variety volume ranking YE June 20141st = Chardonnay -5%2nd = Sauvignon Blanc +9%3rd = Pinot Gris/Grigio +2%

New Zealand Pinot Gris is perceived as a strong player in the UK market and a serious NZ alternative to Sauvignon Blanc

UK Supermarket Buyer August 2014“New Zealand Pinot Grigio (his terminology) with flavour is the next big opportunity for New Zealand”

UK Insights

• At GPB 12 + ,with prestige, niche market aspirations, label as Pinot Gris

• At sub GBP 12, with volume aspirations, label as Pinot Grigio

• Style objectives -- Lifted aromatics - Flavoursome with good/fresh acid balance- Purity of flavour, varietal definition- Not too much residual, less than 10g/l and nearer to 5g/l - Not too rich, not too cloying, not too Alsatian

•


8/09/2014

11

Summary

• PG is trending well in the wine world• Consider appropriate packaging – do you

want to look like (bottle shape and colour) and label Gris or Grigio? g

• Do you want to look French, German, Italian or Kiwi?

• You must use (back) label copy to both help the consumer and articulate your style

Summary

• Gris perceptions

– Low volume

Ni h– Niche

– Higher quality

– Palate weight

– Higher Price

– Hard to find

Summary

• Grigio perceptions– High Volume

– Low Price

Lesser quality– Lesser quality

– Ubiquitous

– Nothing special but a good quaffer


8/09/2014

12

Summary• Know what countries/markets you want to attack

• Know what trade channel you want to attack

• Know who your end consumer is

• Know the end style goal and progress towards it

• Always think of balance and texture (Warren Gibson, NZSVO

2008)

ConclusionTo Gris or to Grigio, that is the question

• The global market opportunity is real for both Grigio and Gris styles, so make the call now.

• Wineries need to articulate their individual styles honestly and with conviction.

• Concise, consistent and direct messaging will accelerate Trade and Consumer uptake


17/08/2014

1

Viticulture – How we are Growing Pinot Gris

Braden Crosby

Introduction

Looking at:

• The challenges

• Current Practices

• Where we can improve

• The future

Viticulture ‐ How We Are Growing Pinot Gris

The Challenges

• Balancing physiological ripeness with potential alcohol – Picking decisions

• Maintaining Acidity

h li• Phenolic management

• Botrytis Bunch Rot (BBR)

• Trading Yield for Quality

• Financial return – Line priced with Sauvignon blanc



17/08/2014

2

Where Will We See the Biggest Increases in Quality?

1. Attitude!

2. Crop Load and Manipulation

3. Site Selection and vine density

4. Irrigation

5. Vine Age

6. Clonal Selection – the elephant in the room

7. Having fun and experimenting!


Attitude• Value of Pinot gris vineyards is approximately $450 million

• We have invested big bucks so time to get real

• What are we doing in the vineyard to be better, are we striving for excellence?

• Why did we plant so much Pinot gris?

• What is the end goal?g

• What are we doing for R&D

It is too big to fail!

vs.


Crop Loading

What is the optimum crop load for quality Pinot gris?

• Somewhere between 7 to 8 T/ha (2.5 –3 5kg/vine)3.5kg/vine)

• Below this do we see a quality increase that justifies the economic costs?

• Similar to Alsatian Grand Cru (55hL/ha)

• But do we have to sacrifice yield for quality?



17/08/2014

3

Crop Loading

Higher crop loads increases the risk of a reduction in quality, especially in context of:

1. Phenolic development

2 BBR2. BBR

3. Dilution

4. Acid/sugar imbalance

5. Delayed ripening

6. Stress in meeting high maturity targets


Crop Loading

Things to think about:

• Hand thinning, shoot thinning and timing

• Shoulder removal

• Is Pinot gris a prime candidate for mechanical• Is Pinot gris a prime candidate for mechanical thinning?

• Pruning Strategies

• Planting Densities

• Canopy density and size


Site Selection and Density

Site selection is an area that could be improved.

• Vigorous vs devigourating

• Old stony terraces and shallow hillside soils

• Clay soil Hillsides

• Where are the next best soils?

• Optimum Density



17/08/2014

4

Site Selection and Density

Alsace quality is 100% linked to terroir

• Volcanic soils – Rangen

• Marl lime soils – Florimont

• Limestone ‐ FurstentumLimestone ‐ Furstentum

• Granite – Brand, Sommerberg

• Marly, lime sandstone – Pfersigberg, Kaefferkopf, Mambourg

• Loess and Loam soils are generally lower quality due to the density of the soils and WHC.


Irrigation

One of the key areas that a difference can be made;

Two trends are emerging

1. Stressing

2 Keeping it green2. Keeping it green

Depends on stylistic choice

Excellent tool to reduce bunch/berry size and BBR


Leaf Removal

Leaf Plucking Strategies and there effect on wine outcomes:

• Potential to pluck early

• Intensive leaf removal may be beneficial for


Intensive leaf removal may be beneficial for light exposure and elevated berry temperatures for promotion of phenolic development and grape berry constituents.

• Limited leaf plucking ‐ dappled light (common in Alsace)


17/08/2014

5

Vine Age

The great hope of all winemakers

• Will it make the difference?

• Will vines we have just

need to settle down?

• Majority of plantings in the last 10 years means vine stock considered juvenile

• Vine Age vs. Better Understanding


Harvesting

• Machine vs. Hand

• Picking Decisions – Restraint over flavour

• Botrytis influence


Having Fun!

• Experimentation

• Field blending other varieties –Gewürztraminer, Riesling, Muscat, Pinot noir

i S i• Pruning Strategies

• Picking Decisions

• Phenolic management



17/08/2014

6

The Future

DRONES!!

COOL!


The Future

• Clones – the next big thing in quality, will it be an incremental or paradigm shift?

• Improved harvesting methods

h h i h h?• More research – where is the cash?

• Creating a New Zealand Pinot Gris brand


The Future

Quality

• More thought in site selection

• Higher planting density – land utilisation

• New clonal selection

Commodity

• Improved machine harvesting

• Move to lower cost, more vigorous sites

• Increased planting densities –• New clonal selection

• Reliance on hand labour

• Treat it like Pinot noir or Chardonnay

• Experimentation

• Concerted consumer awareness program

• Increased planting densities –increased yield/ha

• Mechanised thinning

• Split canopy to ensure maximum leaf area to ripen large crop

• Low expectation of end product competing against bulk producers



17/08/2014

7

Conclusion

• It’s all about attitude

• Passion vs. commodity

• Is it time to reassess where we have planted Pinot grisand be more selective of planting sites and material

l• It is time to get real

• We need greater definition on the quality levels we want to attain in our vineyards

• Need to use the tools we have to bring the best out

• Lets get excited about it



1

What Style of are you?Helping consumers understand the styles of wine made from Pinot Grigio and Pinot Gris

Peter GoddenGroup Manager – Industry Applications & WinemakerThe Australian Wine Research Institute

made from Pinot Grigio and Pinot Gris

Acknowledgements

Daniel Cozzolino – Research scientist

Ella Robinson - Project Manager

Leigh Francis – Sensory evaluation scientistg y

The AWRI sensory team and sensory panel

Industry partner companies and winemakers for supplying wine and participating on the sensory panels

This project was supported by Australia’s Grapegrowers and winemakers through their investment agency the Grape and Wine Research and Development Corporation, with matching funds from the Australian Government

In October 2007, I received a call from Kevin McCarthy of T’Gallant wines

Kevin, with his wife Kathleen Quealy, and Brown Brothers, were the first wine producersto fully embrace the Pinot G variety in Australia

The starting point of our project

to fully embrace the Pinot G variety in Australia at their Mornington Peninsula-basedT’Gallant winery

Kevin wanted to know if the AWRI could helpsolve the confusion that exists in the market place regarding ‘What is Grigio and what is Gris?’


2

Pinot Grigio and Pinot Gris

Two names for the same grape variety

What’s the problem?

But is there a difference in the wines?

What is the difference?

Does it matter?

The problem

Trentino /Alto Adige

‘A distinctive, flavoursome white wine with Pale greenish yellow. Full-bodied, but fine, with typical Pinot Grigio characters- mineral/flinty, brown pear, honey and lemon.

and it has great persistence of flavour’

dry,clean acid finish.

The palate is fresh and clean,

Classical Italian Pinot Grigio

The problem

Alsace

Classical Alsace Pinot Gris

‘A rich, slightly smokey, leads to a palate that is, with good depth. This wine shows lovely balance and is really appealing.

honeyed nose rich and full,

thick textured

Weighs in at 15.5% alcohol’


3

The problem

In characteristic fashion, winemakers in Australia and New Zealand have mastered this variety - not only the classical French

and Italian styles but every possibleand Italian styles, but every possible combination of the two

We see a continuum or ‘spectrum’ of styles

And consumers are confused!

Sensory evaluation: Could tasters agree on what constitutesa Grigio vs. a Gris?

Laboratory analysis: If differences were consistently identified by sensory evaluation, could they be explained and quantified using laboratory analysis?

The key questions

quantified using laboratory analysis?

Could wine style be accurately measured, and then predicted, using laboratory analytical techniques?

Communication: And if so, could the differences in the spectrum of Grigioto Gris wine styles be communicated to consumers in a simple way?

To combine the AWRI’s expertise in various disciplines;

Sensory analysis

Chemical analysis

Spectral analysis

Chemometrics

Our approach to solving this problem

Chemometrics

In order to;

Attempt to correlate results obtained from the laboratory analysis of a cross-section of Pinot Grigio and Pinot Gris wines, with sensory ratings of their Grigio-ness to Gris-ness and;

Then explore the possibility of using any correlations to build a spectral calibration (a mathematical model) which might be used to predict the Grigio-ness to Gris-ness of other wines without having to taste them


4

The Dom (UV-VIS-MIR)

Mid infrared (MIR)Near infrared (NIR)


5

Plot of 2005-2007 vintage wines

With a spectral scan, what we are doing is analogous to taking a fingerprint of the wine – looking at all components of

the wine at oncethe wine at once

Just as when we taste a wine, we taste the whole wine, and not the

individual components such as the acids, sugars, alcohol or pH

Which wavelengths are important in distinguishing between style of PinotG?

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998.99518cm-1 1.14171e+03cm-1 1.28442e+03cm-1 1.42714e+03cm-1 RESULT29, PC(X-expl): 1(94%) 2(5%)

X-variables

Organic acids, esters, phenolic compounds


6

How do we measure How do we measure

things with this things with this

technology?technology?

Building a spectral calibration

Analyse by the

Prepare your sample

Apply chemometricsto the two sets of data

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With the aim of finding a correlative calibration

reference laboratory method (collect ‘reference data’) And scan on a

spectrophotometer

But what if……..

Our reference data was obtainedfrom sensory evaluation ratings of wine style, rather than laboratory chemical analysis?


7

We wanted to know if there were only the two classic styles, or was there a ‘continuum’ of ‘spectrum’ of styles

2008 Industry panel tasting

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8

2009 AWRI panel tasting

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Measured MIR ‘fingerprints’

The scale is cut at 10 g/L of sugar

The current scale has been truncated at wines with 10 g/L of sugar

This has been done because in the calibration as it stood when a decision was made to go ‘live’, only two Australian wines had more than that concentrationconcentration

Additional sugar pushes wines to the right on the

Which in turn pushes everything else to the left

This meant that the majority of wines were compressed on the left-handpart of the scale, for the sake of a few wines occupying the remainder of the available space


9

However, the was conceived as a device to give visual differentiation of wine styles to consumers

And its purpose was defeated by compressing the majority of wines into a smaller space where there was no visual discrimination

But we think that the scale probably remains linear as sugar increases, so there is no reason why there shouldn’t be another version from, say, 10 g/L to 30 g/L

And another from 30g/L to 150 g/L

Communication:

Could the differences in the

The key questions

Could the differences in the spectrum of Grigio to Gris style be communicated to consumers in a simple way?


10

The was

successfully trialed in 2010

by Treasury Wine Estates and Cellarmaster Wines

In February 2011 theIn February 2011 theStyle Spectrum

went ‘live’, and since then has been available to all wine producers

in Australia and overseas

Well over 100 wines have been classified, representing several million bottles in the marketplace

Media coverage


11

The is used under license from the AWRI, which holds the IP on behalf of the Australian wine industry

The license fee is 2c per unit (bottle or cask of any size)

There is a fee of $290 per wine which covers testing, preparation of license agreements and license schedules, and supply of the art files for printing

The must be used according to the terms of the

Style Guide


12

Key issues resolved:

Will wine producers in other countries be allowed to use a label which includes the word ‘Australian’?

Would it be legal to import wine labelled in such a way into Australia?Would it be legal to import wine labelled in such a way into Australia?

Will the USA authorities (the TTB) accept labels containing the words ‘crisp’ and ‘luscious’ ?

What is the best way to protect the term to ensure that it is only used for wines made from Pinot Grigio / Pinot Gris?

What’s in a name?

The has nothing to do with telling wine producers which varietal name to use on their labels

In fact, the varietal name becomes less important – it is the style of the winein the bottle that counts

So could the names Pinot Grigio and Pinot Gris become redundant?, and be replaced with………………………

Trademarks for the

are in place in Australia, the EU (UK, France and Italy) and New Zealand, and are pending in the USAand New Zealand, and are pending in the USA

And we have established a Style Spectrum

website

www.pinotg.com.au


13

Thank you for your attention

We now have time for questions


Where does your wine sit? What Style of Pinot G are You Making? And do your Consumers Know?

The Pinot G Style Spectrum is an innovative labelling device developed by the Australian Wine Research

Institute, to help remove confusion in the marketplace regarding the style of Pinot Grigio and Pinot Gris

wines.

The purpose is to inform consumers of the style of wines inside the bottle before they purchase, by way

of a simple visual prompt.

The rating of wines on the Pinot G Style Spectrum scale is achieved using state-of-the-art spectral

fingerprinting technology, which has been calibrated against winemakers’ and experienced tasters’

ratings of Grigio and Gris wine styles. Wines are classified on a scale from ‘crisp’ to ‘luscious’, regardless

of whether they are labelled as Grigio or Gris.

With the Pinot G Style Spectrum, the varietal name on the label becomes less important, hence Pinot G.

It is the style of wine which is classified, regardless of how is it labelled. So the Pinot G Style Spectrum is

not concerned with ‘correctness’ of labelling with the wine style; it’s all about telling your consumers

what they should expect when they open the bottle.

The Pinot G Style Spectrum has been successfully used by wine producers in Australia for over three

years. It is expected that, by the end of 2014, over 1 million bottles will be labelled with the PinotG Style

Spectrum. A small cost per bottle is applied to use the PinotG Style Spectrum on commercially available

wines.

If you would like your wine tested and rated using the Pinot G Style Spectrum scale, please send to the

AWRI laboratories in South Australia (Hartley Grove, Urrbrae, Adelaide, SA, 5064). The cost of

classification is $290 per wine.

For more information, visit www.PinotG.com.au or to enquire about having your wine rated on the

Spectrum, contact AWRI Commercial Services at +61 8 8313 6600 or at

[email protected].

http://www.pinotg.com.au/

mailto:[email protected]

NZSVO 2014 Pinot Gris workshop Peter Godden - The Pinot G Project - Part 2 - The Pinot G Scale

Wine Region Producer pH TA r.s. Alc v/v Malic (g/l) Spectrum

1 Waipara 2013 Greystone Sand Dollar Pinot Gris 3.44 6 3.5 13.6 5.7

2 Mornington 2013 t'Gallant Grace Grigio 3.12 7.1 0.8 12.7 3.5

3 Central Otago 2013 Mt Difficulty Pinot Gris 3.41 5.9 5.3 13.6 7.1

4 Marlborough 2013 Astrolabe Provinces Pinot Gris 3.3 6 4 13.3 4.6

5 Marlborough 2013 Wither Hills Pinot Gris 3.56 5.4 8.7 13.8 8.7 2013 Greystone Sand Dollar Pinot Gris http://www.greystonewines.co.nz/shop.php?productid=77

2013 t'Gallant Grace Grigio http://www.tgallant.com.au/resources.ashx/SystemRadControlAssets/144/Name/E0D407B4E56343746464EEB34DFCE57A/TN_TGal_Grace-Pinot-Gris_2009.pdf

2013 Mt Difficulty Pinot Gris http://www.mtdifficulty.co.nz/wines/Mt-Difficulty-Bannockburn/Mt-Difficulty-Pinot-Gris-2013-p1686.html

2013 Astrolabe Provinces Pinot Gris http://www.astrolabewines.co.nz/#tasting-note

2013 Wither Hills Pinot Gris http://www.witherhills.co.nz/Range/Wither-Hills-Wairau-Valley-Marlborough-Pinot-Gris-750ml


http://www.greystonewines.co.nz/shop.php?productid=77

http://www.tgallant.com.au/resources.ashx/SystemRadControlAssets/144/Name/E0D407B4E56343746464EEB34DFCE57A/TN_TGal_Grace-Pinot-Gris_2009.pdf

http://www.tgallant.com.au/resources.ashx/SystemRadControlAssets/144/Name/E0D407B4E56343746464EEB34DFCE57A/TN_TGal_Grace-Pinot-Gris_2009.pdf

http://www.mtdifficulty.co.nz/wines/Mt-Difficulty-Bannockburn/Mt-Difficulty-Pinot-Gris-2013-p1686.html

http://www.astrolabewines.co.nz/#tasting-note

http://www.witherhills.co.nz/Range/Wither-Hills-Wairau-Valley-Marlborough-Pinot-Gris-750ml

19/08/2014

1

Pinot GrisPinot GrisClonal selectionClonal selection

NZSVO Workshop 2014

Nick Hoskins

Frank BerryFrank Berry‐‐SmithSmithViticulturistViticulturist

Quote from Department of Agriculture Bulletin No 354,

1958

“Pinot Gris has lost favour with most growers because of inconsistent bearing. It is still grown in the Hawkes bay and produces poor to medium crops according to the season. The bunches are typically Pinot type in appearance-small and compact – and the berries are a characteristic brown and ripen early. Pinot Gris produces high-quality white wine. The vine is a fairly vigorous grower and should be planted only on high ground. In humid fertile positions very little fruit sets.”

20014

15000

20000

25000

ARES

Vineyard area increase of the four major varieties Vineyard area increase of the four major varieties

20032003‐‐20132013

3983

2370

3552

284

5487

32022402

0

5000

10000

Sauvignon Blanc Pinot Noir Chardonnay Pinot Gris

HECTA

2003 2013


19/08/2014

2

400000

500000

600000

700000

Riversun Pinot Gris Riversun Pinot Gris

Sales 2004Sales 2004‐‐20132013

0

100000

200000

300000

400000

2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

15 0%

20.0%

25.0%

30.0%

35.0%

40.0%

Riversun sales 2004 Riversun sales 2004 ‐‐20132013

% Pinot Gris clones% Pinot Gris clones

0.0%

5.0%

10.0%

15.0%

GEISENHEIM CLONES GEISENHEIM CLONES GM 2‐15 GM 2‐16 GM2‐21


19/08/2014

3

New Zealand Selections New Zealand Selections Barrie Lincoln Berry‐

SmithPN00141

Clones from South Africa and Switzerland

KWV 7A KWV 40A SelectionOvaille

Recent Imports France and ItalyENTAV‐INRA 52 ENTAV‐INRA 457 M2


19/08/2014

4

GM 2‐15SelectionOvaille

ENTAV‐INRA 457

M2ENTAV‐INRA 52

PINOTGRIS CLONAL TASTING

Microvins Riversun 2014Microvins Riversun 2014Harvest Date Brix pH TA Bottled pH TA RS Alcohol

Pinot Gris 52 ENTAV‐INRA® 22/03/2014 21.5 3.46 6.4 23/05/2014 3.5 5.5 1.6 14%

Pinot Gris 457 ENTAV‐INRA® 22/03/2014 21.7 3.46 6.6 23/05/2014 3.45 5.2 1.4 14%

Pinot Grigio M2 Premium Import 22/03/2014 22.4 3.29 5.9 23/05/2014 3.22 6 1.6 14%

Pinot Gris GM 2‐15 22/03/2014 21.9 3.41 5.4 23/05/2014 3.35 5.3 1.2 14%

Pinot Gris Ovaille Selection 22/03/2014 20.2 3.26 9.2 23/05/2014 3.24 7.3 1.2 14%

Many Thanks toMany Thanks to• Riversun and Geoff Thorpe, sponsorship and microvins

• Brent Laidlaw (Wine making)

• Riversun Crew; Janey, Amy and Rochelle


NZSVO 2014 Pinot Gris workshop

Nick Hoskins - Clonal diversity - Microvin tasting of 5 clones

Flight 1 pH TA r.s. Alc v/v Spectrum

1 Gisborne M2 Microvin 3.22 6 1.6 14

3 Gisborne 457 - ENTAV-INRA Microvin 3.45 5.2 1.4 14

5 Gisborne 52- ENTAV-INRA Microvin 3.5 5.5 1.6 14

6 Gisborne GM 2-15 Microvin 3.35 5.3 1.2 14

7 Gisborne Ovaille Selection Microvin 3.24 7.3 1.2 14

Flight 1

2 (compare with wine 1) Gisborne 2013 HiHi Gisborne Pinot Gris (M2) 3.1 6.8 14.2 13.5

4 (compare with wine 3) Waitaki 2013 Ostler Lakeside Pinot Gris (457) 3.42 6.6 10.9 14.3 1.8 2013 HiHi Gisborne Pinot Gris (M2)

2013 Ostler Lakeside Pinot Gris (457) http://www.ostlerwine.co.nz/product-16-page-1.html


http://www.ostlerwine.co.nz/product-16-page-1.html

19/08/2014

1

NZSVO

Pinot Gris Seminar 2014

Glenn Thomas

Pinot GrisWhat we are doing in the cellar

Fruit Thinning• Clumping• Colour Thin

Harvest Parameters• Brix/TA/pHBrix/TA/pH• Flavour Development• Condition

Alcohol/RS• Alcohol < 13.5%• RS – 4‐7 g/L

Wine Style• Crisp and Dry through to Rich and Luscious• Market Requirements

Harvest

Machine• Logistics

• Style

Handpick• Style‐elegant

• Phenolics

Field Additions• No PMS

• Colour Stability

• No Ascorbic Acid Additions


19/08/2014

2

Juicing

Whole Bunch Press

Crush

Pectolytic Enzymes• Not preferred ‐machine pick use bentoniteNot preferred machine pick use bentonite

Skin Contact• Not preferred

• Machine pick provides enough phenolics

Press Cuts – at 0.5 bar• Ferment separately, possibly in oak

• Fine and return to blend if required

Fermentation

Solids Level• 150‐300 NTU approximately

Yeast Selection• Good choices available, use one that works for you 53W3, QA23 and indigenous, etc

TemperatureTemperature• Not too cold• Yeast dependent, prefer 15°C, warmer at the end

Residual Sugar• Balance

Lees Aging• ‘Creamy’ Palate

Balance

Style Decisions• RS/ Alcohol

TA and pH v RS• Low pH leads to ‘leanness’

• RS for palate weight but preferably want a dry finishp g p y y

Phenolics/Fining• Enough phenolics for texture and to keep balance with RS

• Try PVPP, Polylact, Milk Proteins, Isinglass – good for polish

• Bottle Aging

Colour• Straw‐yellow



Glenn Thomas - Winemaking techniques - What we're doing in the cellar

Wine pH TA r.s. Alc v/v Malic (g/l) Spectrum

1 Marlborough 2013 Tupari Pinot Gris 3.5 5.2 7.4 12.9

2 Marlborough 2013 Framingham Pinot Gris 3.55 5.2 9 14

3 Marlborough 2013 Astrolabe Kekerengu Pinot Gris 3.2 6 6 13.1

4 Marlborough 2014 Marlborough tank sample 3.42 5.92 4 13.6 2.1

5 Marlborough 2014 Marlborough old oak sample 3.4 6.16 1.25 13.3 2.1 2013 Tupari Pinot Gris http://www.tupari.co.nz/ckfinder/userfiles/files/2013-Tupari-Pinot-Gris-Tasting-Note.pdf

2013 Framingham Pinot Gris http://www.framingham.co.nz/selectProduct.asp?RangeID=Framingham&ProductID=Pinot%20Gris

2013 Astrolabe Kekerengu Pinot Gris http://www.astrolabewines.co.nz/store/doc/VAL-KEK-PIG-13-tasting.pdf

2014 Marlborough tank sample

2014 Marlborough old oak sample


http://www.tupari.co.nz/ckfinder/userfiles/files/2013-Tupari-Pinot-Gris-Tasting-Note.pdf

http://www.framingham.co.nz/selectProduct.asp?RangeID=Framingham&ProductID=Pinot%20Gris

http://www.astrolabewines.co.nz/store/doc/VAL-KEK-PIG-13-tasting.pdf

http://www.astrolabewines.co.nz/store/doc/VAL-KEK-PIG-13-tasting.pdf

19/08/2014

1

Commercial Examples of Pinot Gris

from NZ RegionsJeff Sinnott

A Versatile Grape

Widely planted in NZ from Northland to Otago

Clonally diverse – 9 Clones + many Selections

Stylistically diverse – range of techniques

Compositionally diverse – range of alcohol, r.s., TA.

Diverse market – offered at wide price point range

Metrics 2411 Ha in NZ

6.8 % of national Vineyard

23,880 tonnes produced in 2014

5.6% of national crush

Growing 1.5 % annually by area

8% by volume, expected to plateau by 2016


19/08/2014

2

Major RegionsRegion Ha. Tonnes 2014

Marlborough 953 10670 45%

Hawke's Bay 449 4667 20%

Gisborne 332 3930 17%

Waipara 186 1556 7%

Nelson 140 1244 5%

Minor regionsRegion Ha Tonnes 2014

Otago 228 880 4%

Wairarapa 62 286 1%

Auckland 31 219 1%

Northland 3.3 25 0.1%

Canterbury 25 23 0.1%

Waikato 1.6 4 0.02%

We’ve already looked at the big 3

Marlborough

Central Otago

Waipara

(OK Gisborne you’ll get your turn later)

AND the Mornington Peninsula in Vic, Australia, soon to be annexed as NZ’s West Island


19/08/2014

3

So now we’re going to look at wines from

Northland

Hawke’s Bay

Wairarapa

N l Nelson

Waitaki

See if you can pick the region



Jeff Sinnott - Commercial examples - Pinot Gris from various regions

Wine Region Wine pH TA r.s. Alc v/v Malic (g/l) Spectrum

1 Wairarapa 2013 Escarpment The Edge Pinot Gris 3.18 5.8 4.5 12.8 5.7

2 Nelson 2013 Brightwater Pinot Gris 3.05 6 16 12.5

3 Hawke's Bay 2013 Church Rd Pinot Gris 3.71 4.1 12.4 14.3 11.2 !

4 Northland 2013 Brick Bay Pinot Gris 3.4 6.5 13

5 Gisborne 2013 Huntaway 3.61 4.2 9.8 13 2013 Escarpment The Edge Pinot Gris http://www.escarpment.co.nz/wp-content/uploads/2013/08/edge_pinotgris13.pdf

2013 Brightwater Pinot Gris http://www.brightwaterwine.co.nz/vintage.php?vintage_id=14

2013 Church Rd Pinot Gris http://extranet.premium-wine-brands.com/Brands/Church-Road/_vti_bin/PWB.Extranet/RelatedFiles/Open/WineVintages(162)/1243%20-%20Church%20Road%20Hawke's%20Bay%20Pinot%20Gris%202013.pdf

2013 Brick Bay Pinot Gris http://www.brickbay.co.nz/Cellar-Door/White-Wine/Brick-Bay-Pinot-Gris-2013.aspx

2013 Huntaway http://www.huntaway.co.nz/Range/Huntaway-Reserve-Gisborne-Pinot-Gris-750ml


http://www.escarpment.co.nz/wp-content/uploads/2013/08/edge_pinotgris13.pdf

http://www.brightwaterwine.co.nz/vintage.php?vintage_id=14

http://extranet.premium-wine-brands.com/Brands/Church-Road/_vti_bin/PWB.Extranet/RelatedFiles/Open/WineVintages(162)/1243%20-%20Church%20Road%20Hawke's%20Bay%20Pinot%20Gris%202013.pdf

http://extranet.premium-wine-brands.com/Brands/Church-Road/_vti_bin/PWB.Extranet/RelatedFiles/Open/WineVintages(162)/1243%20-%20Church%20Road%20Hawke's%20Bay%20Pinot%20Gris%202013.pdf

http://www.brickbay.co.nz/Cellar-Door/White-Wine/Brick-Bay-Pinot-Gris-2013.aspx

http://www.huntaway.co.nz/Range/Huntaway-Reserve-Gisborne-Pinot-Gris-750ml


Michael Brajkovich & Peter Godden - International Benchmarks

Wine Region Wine pH TA r.s. Alc v/v

Malic (g/l) Spectrum

1 Trentino, NE Italy 2012 Corte Giara Pinot Grigio 3.28 5.3 4.6 12.3

2 Adelaide Hills, SA 2010 Henschke Littlehampton Innes Pinot Gris 3.08 6.8 13.5

3 Alsace 2009 Hugel Pinot Gris Tradition 3.36 5.48 7.7 14.35

4 Mornington, Vic 2008 T’Gallant Imogen Pinot Gris This wine did not arrive in time

5 Alsace 2011 Weinbach Altenbourg 3.44 6.19 37.75 14.12 2012 Corte Giara Pinot Grigio http://www.cortegiara.com/en/download/2013_Pinot_Grigio_Eng.pdf

2010 Henschke Littlehampton Innes Pinot Gris http://henschke.com.au/downloads/dl/file/id/197/2010_tasting_note.pdf

2009 Hugel Pinot Gris Tradition http://www.hugel.com/en/desc.php?N=N33T0E

2008 T’Gallant Imogen Pinot Gris http://www.tgallant.com.au/wines_range_pinot-g.aspx

2011 Weinbach Altenbourg http://www.domaineweinbach.com/en/wines/tokay.htm


http://www.cortegiara.com/en/download/2013_Pinot_Grigio_Eng.pdf

http://henschke.com.au/downloads/dl/file/id/197/2010_tasting_note.pdf

http://www.hugel.com/en/desc.php?N=N33T0E

http://www.tgallant.com.au/wines_range_pinot-g.aspx

http://www.domaineweinbach.com/en/wines/tokay.htm


Jeff Sinnott – Canapes

Wine Region Wine pH TA r.s. Alc v/v Malic (g/l) Spectrum Canape

1 Marlborough 2013 Fromm La Strada Pinot Gris 3.27 6.2 5.7 13.6 Dry Blue Cheese Mousse

2 Marlborough 2013 Nautilus Pinot Gris 3.32 5.3 3.77 13.5 Fruity Scallop

3 Central 2013 Amisfield Pinot Gris 3.33 5.3 8.8 13.4 Rich Duck

4 Marlborough 2013 Villa Maria Seddon Pinot Gris 3.6 5.7 7.1 13 Luscious Pork Rillette 2013 Fromm La Strada Pinot Gris http://frommwinery.nagoya.interway.ch/assets/downloads/tn_l_pg_2012.pdf

2013 Nautilus Pinot Gris http://www.negociantsnz.com/library/NAUPIG13.pdf

2013 Amisfield Pinot Gris http://www.amisfield.co.nz/sites/amisfield.co.nz/images/PDF/tasting%20notes%202012/Amisfield%20-%20Pinot%20Gris%202013.pdf

2013 Villa Maria Seddon Pinot Gris http://www.villamaria.co.nz/our-wines/product-details/_prod_/Villa-Maria-Single-Vineyard-Seddon-Pinot-Gris?productlistPCMID=28062


http://frommwinery.nagoya.interway.ch/assets/downloads/tn_l_pg_2012.pdf

http://www.negociantsnz.com/library/NAUPIG13.pdf

http://www.amisfield.co.nz/sites/amisfield.co.nz/images/PDF/tasting%20notes%202012/Amisfield%20-%20Pinot%20Gris%202013.pdf

http://www.villamaria.co.nz/our-wines/product-details/_prod_/Villa-Maria-Single-Vineyard-Seddon-Pinot-Gris?productlistPCMID=28062