Here’s a certified organic blend of 75% pinot gris from Rockferry’s Winery Block & 25% pinot blanc from their Plum Tree Block, co-fermented on their skins with indigenous yeasts. After 30 days on skins, the wine was drained and pressed to 1 oak barrel, 1 seasoned oak puncheon and 1 stainless steel barrel, then aged for 14 months. The French would call the pinky-gold colour of this style of wine the ‘eye of the peacock’, however the Rockferry team prefer to call it ‘eye of the pukeko’. Cheek-suckingly dry and with textural ‘chew’ – expect nutty, nougat-like characters, peach stone flavours and a long, mineral-kissed finish.
Sip with: white bean, tomato, pea and feta stew.