Eight Ranges Trail Rider Central Otago Pinot Gris 2023

Eight Ranges Trail Rider Central Otago Pinot Gris 2023"Varietal, bright, fresh, new and enticing bouquet of lemon and white fleshed fruits, a touch of white pepper spice and wet stone minerality. Lively, fresh, taut and new with flavours of white fleshed fruits and a touch of citrus, fine lees textures also adds complexity and mouthfeel. Well made with best drinking through 2028" Cameron Douglas, Master Sommelier "Elegantly styled and charming, the wine shows Nashi pear, rockmelon, rich floral and lemon

"Varietal, bright, fresh, new and enticing bouquet of lemon and white fleshed fruits, a touch of white pepper spice and wet stone minerality. Lively, fresh, taut and new with flavours of white fleshed fruits and a touch of citrus, fine lees textures also adds complexity and mouthfeel. Well made with best drinking through 2028" Cameron Douglas, Master Sommelier

"Elegantly styled and charming, the wine shows Nashi pear, rockmelon, rich floral and lemon peel aromas, followed by a fruit-expressive palate that's finely flowing and lingering. Well framed by bright acidity, finishing long and refreshingr" Sam Kim, Wine Orbit

Varietal, bright, fresh, new and enticing bouquet of lemon and white fleshed fruits, a touch of white pepper spice and wet stone minerality. Lively, fresh, taut and new with flavours of white fleshed fruits and a touch of citrus, fine lees textures also adds complexity and mouthfeel.

Trail Rider wines are hand made from fruit grown in some of Alexandras best vineyards, most of which overlook the Central Otago Rail Trail. These are serious wines made with no corners cut, designed to be enjoyed and shared now, although these wines will develop with time.

2023 presented challenges due to the dramatic weather shifts late in the season. However, the dry and warm conditions earlier in the year contributed to excellent ripening and clean fruit, resulting in wines with impressive flavour profiles.

The fruit was hand harvested then whole-bunch pressed and allowed to settle in tank for 24 hrs before being racked, warmed and inoculated with selected yeast. The juice was fermented at a cool temperature to retain flavour. Fermentation was stopped once flavour, sugar and acid balance was reached.