Triplebank Pinot Gris

Triplebank Pinot Gris comes from the Awatere Valley, where three layers of soil - thin topsoil over river stones and shingle, all sitting on an impervious mudstone base - keep the vines under natural stress and concentrate the fruit. Pale lemon-gold in the glass, it opens with ripe pear and apple aromas edged with spice, then broadens into an opulent, textural palate thick with orchard fruit, nutmeg and cinnamon. The finish is rounded and long rather than sharp. It has the weight to handle richer food: risotto bianco with parmesan, pasta carbonara, or a rocket, pear and walnut salad on the side.

What the winery says:
Three steeply stepped, sun-baked terraces on the southern bank of the Awatere River inspired the name Triplebank. The soils here are composed of three distinct layers - a thin semi-fertile topsoil, a middle layer of river stones and shingle, and an impervious mudstone base that controls the vine's vigour. This land produces pungent grapes reflecting the raw nature of Marlborough's wildest valley, with the wine showing pale lemon-gold, ripe pear and apple aromas, and an opulent palate of orchard fruit, nutmeg and cinnamon.