2000 Pinot gris reviews

Michael Cooper
Classic Wines of New Zealand - Second Edition - 2005
****
Light straw. Scented, citrusy bouquet. Grapefruit and peach flavours, slightly minerally and nutty, with a spicy, dry finish. Shows toasty, bottle-aged characters.

Nicholas Bryant
The National Business Review – March 2002
The only Pinot Gris I’ve tasted with similar elegance and character, although it was made in quite a different style, was a very young Dry River Pinot Gris, from I think 1994.

Whereas that was taut, minerally and promised much from some time in the cellar, the 2000 Martinborough Vineyard Pinot Gris is delicious now. Though that’s not to say it won’t cellar.

The barrel-aged portion provides pleasant, creamy, lessy characters, showing off its indigenous yeast and malolactic fermentation, while the cool fermented stell-aged portion provides freshness, racy acids and good structure.

It is fragrant wine with a huge range of flavours I found hard to isolate, a task I’m sure will get more challenging with age.

Along with the smart wine-making techniques, peaches, pears, apples, nuts, some melon and citrus characters make this a truly rewarding wine.

It feels good to be able to say that about New Zealand pinot gris.

Michael Cooper’s Buyer’s Guide 2002
The elegant 2000 was partly handled in stainless steel tanks, but most of the blend was fermented and matured for seven months in old oak barrels. Light lemon/green, it’s a beautifully sturdy, fresh and vibrant wine with pure grapefruit, peach, pear and spice flavours, a subtle backdrop of oak and smooth texture. A complex wine, showing excellent intensity, it’s one of the country’s finest Pinot Gris yet and well worth cellaring.

Bob Campbell
Cuisine – November 2001
86 points **** Subtle, rich and creamy wine with an appealing and subliminal oak influence. An understated style with a silken texture.

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