Marlborough Pinot Gris

Wairau Valley

Framingham

The Framingham label was launched in 1994 with one Riesling, and has since...

expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Winemaker Dr Andrew Hedley joined Framingham in 2001, bringing with him an obsession with – and a reputation for – making great Riesling. Indeed, Jancis Robinson MW hails Andrew as “one of the most skilled practitioners of Riesling anywhere in the world”.

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Vineyards

Fruit was selected from the Framignham estate vineyard. Soils there are of the old river bed type; fist sized stones composed of greywacke (a hard, dark type of sandstone streaked with quartz and feldspar) mixed alluvial gravel and silt.

Vintage Information

Heat summation data for the 2015/6 growing season shows it to be second only to 1997/8 for recent vintages. Weather was stable and relatively dry under El Niño conditions into March. Framingham's vineyard management meant that Pinot Gris crops were perhaps a little lighter than some other varietals for 2016, and generally favourable weather over the rest of harvest allowed the team to pick ripe grapes, with good development of flavours thanks to longer hang time, between the 31st March and 10th April.

Vinification

Fruit was harvested by hand, and whole bunches were loaded into the press and gently crushed. Half the juice was clarified by cold settling for two to three days before racking to ferment, the remainder had no clarification and grape solids were included. About half the blend was fermented in stainless steel tanks with some temperature control, and was stopped with a little residual sugar remaining to provide alcohol balance. Once tank fermentation was complete, that portion was racked off gross lees and left to age on light lees for seven months for added texture. The remaining 50% of the blend was fermented spontaneously in old barriques, remaining on full lees for seven months with some malolactic fermentation. After blending, the wine was gently clarified and bottled under screwcap to preserve freshness, flavour and integrity.

Tasting Notes

Rich gold in colour, this wine delights with mellow aromatics, which are reminiscent of pear, apple, quince, dough and cream, with a touch of wood smoke. On the palate, generous flavours of baked apple, quince, cream, nuts and pastry. The intense, complex and rich palate balances acidity with good weight and a silky texture, culminating in a spicy, leesy finish.

Vintage Information

Vintage 2016
Grape varieties 100% Pinot Grigio/Pinot Gris
Region Wairau Valley, Marlborough
Winemaker Andrew Hedley
Alcohol (ABV) 14%
Acidity 5g/l
Residual Sugar 5.8g/l
Wine pH 3.7