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Staete Landt Estate Grown Pinot Gris

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Cracka Review

If you think the name of this wine is double dutch you’d not be far wrong as Staete Landt was the name Abel Tasman gave New Zealand back in 1642. The wines grown on the property in Marlborough come from an area called the Golden Mile where some of Marlborough’s oldest vines are grown. Pinot Gris like this could just be the next big thing if the demand for Sauvignon Blanc ever drops. Full and round it shows pear and quince characters with a great length of flavour.

Winemaker's Notes

This wine is a lovely example of the varietal. This Pinot Gris is full and round with ripe queen peaches, stewed pears in the mouth with a touch of toffees, cinnamon and spice. A grainy texture and soft nutty complexity showing notes of baked quinces and ripe pears. It has excellent length and weight. This wine is very approachable whilst young but will gain complexity over the next five years.

Staete Landt Awards and Accolades

Gourmet Traveler Wine : by Bob Campbell MW 5 stars 93 points
'Impressively concentrated and quite complex Pinot Gris that shows the benefit of barrel fermentation with layers of savoury, biscuit, pear/stone fruit and a suggestion of anise/spice. Dry, but not too austere, the wine has a terrific balance.

expert reviews about

Staete Landt Estate Grown Pinot Gris

Expert Reviews

WINESTATE (2010 Vintage) says
Winestate Magazine, Mar/Apr
Michael Cooper (2009 Vintage) says
This single-vineyard wine is hand-harvested at Rapaura and fermented and matured on its yeast lees in old French oak puncheons. It is typically weighty and concentrated, with a slightly nutty complexity. The 2009 vintage is bone-dry - unusual for Pinot Gris. Full-bodied, fresh and finely poised, with gentle acidity, it has vibrant stone-fruit and spice flavours, ripe and rich, carrying the dry style perfectly.
2011 - 2017
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
Buyer's Guide to New Zealand Wines
WINESTATE (2007 Vintage) says
Smells quite nutty and is layered with spicy notes. Soft in the mouth, with obvious malo characters.
Winestate 20082009
Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
A rare single-vineyard wine, worth tracking down. Hand-picked, whole-bunch pressed, and fermented and matured on its light yeast lees for nine months in old French oak puncheons, it is a fully dry style, weighty and concentrated, with citrus and stone-fruit flavours and a slightly nutty complexity. The lush 2004 vintage is outstanding. Harvested at over 25 brix, it has a ripe, peachy, scented bouquet. Fleshy and rich, with sweet fruit delights and a creamy texture, it's very weighty and concentrated, with a deliciously long and rounded finish (especially for a bone-dry wine).
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
A rare, single-vineyard wine, well worth tracking down. The 2002 vintage was hand-picked at 24.9 brix, whole-bunch pressed, and fermented and matured on its light yeast lees for four months in six-year-old French oak puncheons. A dry style (3 grams/litre of residual sugar), it is weighty and concentrated, with sweet-fruit delights, citrus and stone-fruit flavours, a slightly nutty complexity and a long, right finish. It should really blossom with cellaring; open 2005+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The 2000 is rich and weighty, with deep lychees and spice flavours, a soft, oily texture and strong drink-young appeal. The fleshy 2001 vintage was fermented and matured for four months on its light yeast lees in old French oak puncheons. It's a strapping wine (14.5 per cent alcohol) with rich, concentrated, peachy flavours, balanced acidity, considerable complexity and a creamy-smooth finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
The 2000 is rich and weighty, with deep lychees and spice flavours, a soft, oily texture and strong drink-young appeal. The fleshy 2001 vintage was fermented and matured for four months on its light yeast lees in old French oak puncheons. It's a strapping wine (14.5 per cent alcohol) with rich, concentrated, peachy flavours, balanced acidity, considerable complexity and a creamy-smooth finish.
Buyer's Guide to New Zealand Wines

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