Awards and Accolades
- Award Vintage
New York International Wine Competition 20122011
San Francicso International Wine Competition 20122011
Decanter Asia Wine Awards 20122011
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Explore the sections below for more detailed information on this wine.
- Growing Season read more
The 2015 season was a very dry season. The beginning of the growing season recorded mainly average temperatures before summer turned on the heat. Above average temperatures lasted from mid-December until to the second week of February. There was only a short period of respite before both March and April delivered above average temperatures as well during ripening and harvest. With the crops all at moderate levels thanks to the average temperatures over the flowering period, we enjoyed a very compact harvest. The first fruit was harvested on 2nd March for sparkling wine and the last fruit on the 12th of April.
- Soil Type read more
Three main soil types predominate in the Marlborough region. On the Northern side of the Wairau Valley are young soils, based on river silts and stone. On the Southern side of the Wairau Valley, and the side valleys leading off it, are much older soils with higher clay contents based on glacial outwash. In the more Southern Awatere Valley the soils are of a more intermediate age, based originally on river silts, but uplifted with time allowing soil development without further river deposits.
- Clonal/Rootstock Selection read more
Clonally, this Pinot Grigio is mainly mass selected on a mix of five main rootstocks - these being SO4, 3309, 101/14, RG and Schwarzmann.
- Winemaking Details read more
The grapes were harvested near the end of March and early April 2015, once a desired concentration was reached. All the grapes were crushed to a bag press, before the free run juice was drained and the remainder pressed from the skins to minimise excessive phenolic extraction and then settled to remove solids. The light press was kept separate, hyper-oxidised to remove the phenolics, and settled with the clear juice being racked back to the free run juice. This was then fermented slowly using selected aromatic yeast at cool temperatures to retain the very distinctive regional and varietal characters.
- Oak Regime read more
No oak was used in this wine.
- Aroma & Palate read more
This wine displays fresh and ripe stone fruit aromas of nectarine and peaches with Nashi pear and underlying tropical rockmelon aromas, which follow through to the palate. The palate is full and weighty with subtle spicy notes of nutmeg and cinnamon.