Availability: 100 in stock
Textured Pinot Gris from New Zealand, packed with apricots and nectarines, the sweetness of elderflower and tang of ginger on the nose balanced by a fine, fresh spray of citrus.
Peregrine wines have taken on the ‘hands on’ approach since 1998, where the McLachlan family aim to embody the absolute best of Central Otago. Organic farming is fundamental to every aspect of Peregrine Vineyard Estates, with a holistic approach that integrates crop and livestock farming to vineyard management.
Peregrine utilise the natural animals that inhabit their vineyards, as manure is just one of the many ingredients used as compost to feed the vines and enrich the soil with organic matter. Similarly, a range of poultry is used (egg’s for wine fining) and even pigs have added to the ever-growing family!
The quest for outstanding Central Otago wine begins in the three distance sub-regions from which they draw their fruit: Bendigo, Pisa and Gibbston. In each of these locations, their commitment to organic farming and viticulture guarantees fruit of the highest quality.
Bendigo is the hottest and driest of sub-regions, as it lies 350m above sea level. Offering perfect climate conditions and a soil base that respond positively to their organic regime, this area produces high quality fruit that is mainly used for Pinot Noir due to the darker profiles.
Gibbston is the coolest of sub-regions, and is perched on terraces overlooking the Kawarau River. These vines, first planted in 1998, are largely own-rooted and focused on maximum ripeness for the Pinot Noir, Pinot Gris and Chardonnay.
Pisa on the other hand, is a warm and steady climate for growing outstanding Pinot Noir, Riesling, Chardonnay and Sauvignon Blanc. The long summer provides extended ripening to achieve beautiful balance in the fruit.
Found at the extreme limits of winemaking, Central Otago is found at 44° and 45° south and is home to some of the most southerly vineyards the world has to offer. Boasting breathtaking landscapes and an extreme climate, the local economy has garnered global recognition for its merino wool. However, over the previous decade, the majority of land has been shifted away from pasture, to being under vine. In 1996 Otago only had 11 vineyards, while today the region has a legion over 100 strong. The incredibly balanced styles of wine that flow from the region aren’t something to be missed, with Central Otago being the first in the world to challenge Burgundy’s production of Pinot Noir.
Central Otago’s four primary sub-regions are Wanaka, Gibbston, Bannockburn and Alexandra. While all are situated relatively close together and each has the same stony free-draining soil base, their full profiles vary immensely, but are glacially derived and have rich deposits of mica and schist making it ideal for the production of Pinot Noir, which just happens to be 80% of the production there. The excellent drainage helps retain mineral richness whilst temperatures can vary from 30degrees during ripening days to only 8degrees overnight, this swift shift allows the grape ripening process to stop more suddenly overnight, thus retaining all the wonderful natural acidity and fruit concentration this region can offer, to us this provides Central Otago with an intensely fruit-forward character no other region of New Zealand can replicate. Autumn frosts are a risk here too, so it’s just as well the growers down here have their wits about them…