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Stoneleigh Rapaura Series Pinot Gris

Cracka Rating

Cracka Review

Here we have another off-dry style of pnot gris from Stoneleigh, but this one has a bit more oomph than the 'Marlborough' labelled version. Smells of nashi pears, apple pie, honey and soft ginger spice decorate the nose and leap onto the palate, which is rich and chalky textured, with a kiss of sweetness upfront, and some cleansing lemony acidity to clean up the finish. Great with chilli-inspired chicken dishes.

Winemaker's Notes

The Rapaura Series range takes the best elements of Stoneleigh wines and adds a number of extra dimensions resulting in refined, premium quality wines with more complexity, that deliver the purest and most intense expression of Marlborough.

This wine displays vibrant fruit intensity. Ripe stone fruit, citrus, pear and apple shortcake flavours dominate and layered over this is an additional mineral complexity. The palate shows varietal intensity, fresh acidity and lasting fruit flavours.

expert reviews about

Stoneleigh Rapaura Series Pinot Gris

Expert Reviews

WINESTATE (2011 Vintage) says
Winestate Magazine, Mar/Apr 2012
Michael Cooper (2010 Vintage) says
The 2010 vintage was on sale within three months of the harvest. Picked at 23 to 24 brix, and aged on its yeast lees in tanks, it's a richly scented, beautifully ripe-tasting wine with concentrated stone-fruit and spice flavours and a slightly sweet, soft, harmonious finish. Delicious from the start, it's still drinking well.
Buyer's Guide to New Zealand Wines
Nick Stock (2008 Vintage) says
Rapaura Series actually refers to the soil types that Stoneleigh's vineyards are planted upon. This is the top-flight gris in the range and has impressive fruit complexity - pear, peach, melon, guava, you name it! The palate's layered up with smoothly textured sheets of flavour, building gently spiced honey through the finish. Great balance and style.
The Penguin Good Australian Wine Guide 2010 2009
93
WINESTATE (2008 Vintage) says
Luscious fruit-driven wine; very sweet - almost dessert-like style. Good example.
Winestate 2009
Michael Cooper (2004 Vintage) says
A strong follow-up to the outstanding debut 2003, the 2004 vintage from Allied Domecq was harvested at 23.5 brix, tank-fermented and 20 per cent of the blend was lees-aged for three months. It reveals very pure pear and spice aromas and flavours, good weight, a slightly oily texture and rounded, slightly sweet (8 grams/litre of residual sugar) finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
A strong follow-up to the outstanding debut 2003, the 2004 vintage from Allied Domecq was harvested at 23.5 brix, tank-fermented and 20 per cent of the blend was lees-aged for three months. It reveals very pure pear and spice aromas and flavours, good weight, a slightly oily texture and rounded, slightly sweet (8 grams/litre of residual sugar) finish.
Buyer's Guide to New Zealand Wines

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