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
Clones used are Mass Selected on a variety of rootstocks, those being 3309, SO4 and 101-14.
- Winemaking Details read more
Grapes for this wine were harvested predominantly from the Awatere Valley from the 4th – 9th March 2015. Once harvested the grapes were gently pressed before being clarified and split to a number of ferments in stainless steel tanks, with a variety of yeast types. Ferments were at cool temperatures to retain the distinctive regional and varietal characters.
- Aroma & Palate read more
On the nose this Brancott Estate Flight Song Pinot Grigio displays an array of floral notes, with Nashi pear and apple complimented by white peach and guava flavors. The same lovely flavors of Nashi pear and apple combine on the palate to create fullness balanced crisp acidity to create balance.
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